EDItOR´S NOtE
Editor In Chief: Alexis Weinberg General Director AWP Group: William Rey Director: Bonnie Kilpatrick Office Manager Silvia Chowdhury Chief Editor Assistant Manuel Ramos Copy Editor: Peter B. Laird peter@lairdcreative.com
Writers: Nicole Shelley Arlyene Marie Ponce Peter B. Laird Lora Kilpatrick Francesca Cruz Adriana Rivera Director of Photography: Gabriel Báncora Director of Internet Marketing: Arlyene Marie Ponce
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s the summer sun fades and swimsuit season comes to a close, we find ourselves craving all those foods we banned in hopes of better beach bodies. With bikinis banished and Floridians famished we knew just what to do with all those cravings- satisfy them of course! We are so excited to share with you our Food Issue! From sexy chefs to culinary trends- we’ve covered the gamut of all things edible right down to the very last key. Starting with diverse dishes of
magic city to The Keys’ coastal concoctions. South Florida is prime culinary landscape for everything new and exciting because it’s a melting pot of epic proportions with a constant influx of international palates. From trendy newcomers to hidden gems and local favorites- we have something for everyone in this issue. So sit down, get comfortable & dig in. Buen Provecho! Alexis Weinberg Editor-in-Chief
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Contributing Photographers: Betty Alvarez Gabriel Bancora Contributors: Salim Rubiales, Vida Online TV.Com Korin Castro-Fishman and Ivan Ramirez, Only Best Properties
Restaurant Editor / Food Reviewer:
Cristina Davalos cris@socialfloridasguide.com
Art Director: Claudio Monzoni www.cmn.mx Graphic Designer Jennifer DeVoid Web Designer Omer Haviv Webmaster: Sergio Sanchez Legal Advisor: Jessica Reynolds
AWP GROUP Miami Beach, Florida 305-359-3675 info@socialfloridasguide.com Cover Photo: Ingrid Hoffmann Photographer: Andrew Meade Copyright: Chica Worldwide LLC
Social Florida’s Guide is a registered trademark, free bimonthly publication, produced and edited by AWP Group. The advertisements published here are the responsibility of its authors and not necessarily of the publication. All rights reserved.
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FEATURED CONTENT e h T s ’ What od I o One F Live ’t n d l u Co t? u o h t Wi
INGRID HOFFMANN Creating cuisine that crosses the cultural divide
HEATING IT UP IN THE KITCHEN 34
10 of Miami’s best and sexiest chefs
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Miami’s Culinary (R)evolution Interview with Larry Carrino
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34
Miami, Eat, Meet and Be Happy!
Taste
Dinner clubs in Miami
Food tours in Miami
it like a Native
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INSIDE CONTENT FASHION 8 Saks 5th Avenue Fashion Feature 10 Legendary for 175 Years HEALTH & WELLNESS 12 Foodie Facial: Ocean Drive Spa 14 Fit for Fine Dining LIFESTYLE 16 Are you enjoying your home or just residing in it? 18 Demand for Miami as an international hub 20 Hot on the Market: Molecular goes Mainstream 22 Vida Online TV.com TRAVEL & LEISURE 24 The Luxurious Florida Keys 26 Must Eat Miami: Coral Gables 27 Perfecting, Perfection: The Mayfair Hotel and Spa
42 THE GUIDE 44 Coral Gables 48 Coconut Grove 50 Brickell / Downtown 56 Design District 62 Miami Beach 74 Bal Harbour/ Sunny Isles 78 Nightlife Guide
DRINKING & DINING 45 Chef Interview: Chef Makoto Okuwa NEIGHBORHOOD SPOTLIGHT 51 Review: Chef Michael’s 28 Machado Making a Difference 63 The Most Expensive Edibles in the in Miami World 67 Review: Taster’s Grille 71 Cuisine for a Cause 73 La Gloutonnerie 75 Featured Drink: The Sangrita 77 Featured Recipe: Makoto’s Melon Toro 79 Altamare- Fresh, Local, Thoughtful 92 Caught on Camera 100 Upcoming Events 104 Useful Phone Numbers 108 Last Look!
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ADRIANA RIVERA WRITER
LEGENDARY FOR 175 YEARS TIFFANY & CO.
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he Tiffany Diamond is one of the most iconic and mesmerizing gems in the world. It was discovered in the Kimberley Diamond Mines of South Africa in 1877 and continues to be one of the most famous of yellow diamonds in existence. A year after it was discovered, Charles Lewis Tiffany bought the diamond for $18,000 and brought it to Paris where his gemologist, Dr. George Frederick Kunz, cut the diamond into its current cushion shape. The cutting process took over a year, but the end result was a brilliant 128.54 carat diamond
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FaShION
with an unprecedented 82 facets. This cemented Mr. Tiffany’s reputation as the “King of Diamonds” and became the highlight of the jeweler’s collection.
The elegant white diamond necklace totals over 120 carats and features 20 Lucida diamonds, 58 brilliant cut diamonds, and 481 sparkling stones. It has already become the centerpiece of the anniversary celebrations in Tokyo, Beijing, Dubai and New York City. It will once again return to its permanent place of honor on the Main Floor of Tiffany’s Flagship Fifth Avenue store.
The Tiffany diamond, as it came to be known around the world, was the feature at many of the jeweler’s award winning exhibits. It was shown to enthusiastic crowds at the 1893 World’s Columbian Exposition in Chicago; the 1901 Pan-American Exposition in Buffalo, New York; the 1933-34 Century of Progress in Chicago; the 1939-40 World’s Fair in New York City, and countless other exhibitions. The Tiffany diamond is one of the largest and finest of fancy yellow diamonds in the world. Approximately one in every 10,000 diamonds is a fancy color diamond, and even fewer meet Tiffany’s standards. The rarest of the rare feature a deep enough color to be classified as a fine, fancy color diamond. Interestingly, the diamond has never been purchased although it appeared on sale in a 1972 ad in the New York Times. The price was set at $5,000,000 (the equivalent of $25,800,000 today). The ad announced the diamond on sale for a period of 24 hours only. The sale, however, never materialized; whether for reasons of thrift or disbelief. There have only been two women in the world lucky enough to have worn the diamond. The first,
Mrs. Mary Whitehouse, wore a lavish necklace set for the diamond for the 1957 Tiffany Ball in Newport, Rhode Island. The second and last woman with such honor was the legendary actress Audrey Hepburn. Worn for publicity photographs for the 1961 film Breakfast at Tiffany’s, it was set on a Jean Schlumberger necklace of diamond ribbons. Schlumberger also designed the now famous Bird on a Rock setting in which the diamond was mounted for the Musee des Arts Decoratifs in Paris in 1995. For Tiffany’s 175th anniversary, jewelry designers submitted many innovative ideas and concepts for the new setting. The new necklace was one year in the making. Like the generations of experts before them, skilled artisans hand cut and set each diamond in the modern, breathtaking design.
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ARLYENE MARIE PONCE WRITER
TA.”
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FOODIE FACIAL OCEAN DRIVE SPA KEEPING WITH OUR THEME, THIS EDIBLE EDITION INCLUDES A FOODIE FACIAL AT OCEAN DRIVE SPA. HIDDEN AWAY IN THE 5-STAR HILTON BENTLEY HOTEL IN SOUTH BEACH, OCEAN DRIVE SPA IS A LEADER IN AYURVEDIC TREATMENTS. DEVELOPED IN INDIA 5,000 YEARS AGO, AYURVEDA IS AN ANCIENT PRACTICE OF A HOLISTIC MEDICAL SYSTEM. LITERALLY MEANING “SCIENCE OF LIFE,” AYURVEDA AIMS TO RESTORE THE BODY’S BALANCE WITH NATURAL INGREDIENTS AND METHODS LIKE MASSAGE AND EXERCISE. WHILE NATURAL SOUNDS GREAT, WE WEREN’T SO SURE A FOODIE FACIAL WAS THE WAY TO A CALM COMPLEXION.
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he staff was attentive and sincere in their efforts to please. Proactive with allergies and informative on their products, we settled in for their Ayurvedic facial. The facial began with an earthy aroma and a clay cleanser used to purify and prep for treatment. Moving on to an herb oil massage, we were content to marinate at the hands of our angelic aesthetician. The next phase of treatment promised to balance pH with a naturally antibacterial turmeric and yogurt mask. Exfoliation is provided by Rava, a rice and herb exfoliant massaged diligently across our visage. Thoroughly relaxed at this point, the sweet smell of the milk and honey peel felt silky on our skin. The lactic acid in the milk is a natural exfoliant, while honey is a well-known moisturizer
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and anti-microbial. The least enjoyable step was the aloe layer due to its unmistakable texture. Our tech Angela explained that aloe is a great humectant and the vitamin C it contains helps brighten skin. After the aloe was removed, the rose water used to open our pores was intoxicating. Bringing the treatment full circle, the final step consisted of a clay mask containing earth and minerals to tighten the skin. While unconvinced at the end of our treatment, the experience was incredibly relaxing. Surprisingly none of the many ingredients used angered our sensitive skin. Convinced at last, weeks after treatment our skin looked great and had improved tone. Verdict? This feast of a facial proved to be a natural yet effective way to primp and pamper.
ARLYENE MARIE PONCE WRITER
FIT FOR FINE DINING FINE DINING AND FITNESS ARE NOT OFTEN PAIRED TOGETHER, BUT WHEN COMBINED THEY CAN WORK WONDERS ON BELLIES INSIDE AND OUT. UNUSUAL COMBINATIONS THAT ULTIMATELY WORK ARE THE KEY TO THIS ISSUE’S FITNESS FEATURE.
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xecutive Chef Ricardo Wilson is cooking more than steaks these days. As owner and trainer of Punch Fitness in Miami, Ricardo is torching more calories than crème brûlées. His boxing for fitness gym takes all the basics of boxing and leaves out the blows. Wilson is great at creating a fun yet fierce environment for fitness to flourish. This charismatic chameleon is often cocky, yet always charming because he delivers. What we love about this gym is that seasoned athletes and bashful beginners can both find a place at Punch Fitness. With a passionate leader and a solid team in place, Punch Fitness is sure to be more than just a flash in the pan.
FIND OUT HOW: SFG- What makes boxing better than other types of workouts? RW- “Boxing stimulates fast twitch muscle fibers, which is extremely important because it gives you the firm body look. It is also interval training and endurance. It is the full gambit of exercises you stimulate every part of the body in and out. It is also excellent for cardio!” SFG- What do you think makes Punch Fitness unique? RW- “Punch is unique in the fact that the classes are in group settings but you still have the feeling of a personal trainer at your side! As one instructor is calling combinations or exercises there are other staff members and trainers going around SFG SEPTEMBER | OCTOBER 2012
“TO ME, FITNESS IS AN INVESTMENT IN MY OWN FUTURE AND MY KIDS.”
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PHOTO CREDITS: LEEQUEST PRODUCTIONS
RA .” “EXT IVE OIL OL N n I le G VIR aich en R pert, d Stev x e e an ecu Barb k writer oo b t s k i o l co nove
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correcting form, checking balance and pushing you to your limits! The energy in the facility is electrifying and the classes are fun! When you walk into Punch and you see the training staff you never know what is in store for you. The routines are not the mundane run of the mill group classes you see at other clubs... they change to keep the members interested and to keep your body changing so it never sets into a plateau state!” SFG- As a Chef you work some crazy hours, what advice do you have for others on fitting an exercise routine into a busy schedule? RW- “Discipline. I don’t ever want to fall into a cycle where I lose my health. If I do not train my mind and body then I cannot perform to the high level that I have come to expect from myself and the level that others are accustomed to receive from me. I feel that there is always an hour, or even a half hour, in a day to give to yourself to ensure you get an extra couple of days to enjoy later in life! To me, fitness is an investment in my own future and my kids. I will live longer to see and help them more and enjoy that lifestyle of retirement!” SFG- What is the most rewarding part of your job as a trainer? RW- “The most rewarding part of training is the results that the members get when they come! I love to see the changes in them, hear their ‘thank you’s’, see their confidence build and watch as they change their lives for the better. I never got those ‘thank you’s or that type of gratification anywhere else. I love when someone tells me, “You have helped me change my life!”
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’S “MOM T LAN EGGP AN.” ES PARM o Carrin e Larry ecutiv x E tions la e R li c b u c Publi rrino P an Ca s m t s u n Br Relatio
ARE YOU ENJOYING YOUR HOME
OR JUST RESIDING IN IT? BY REEF RADIO ELECTRONICS OF OCEAN REEF & ISLAMORADA
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or twenty years we’ve watched our clients design and build their dream homes thinking they’ve added everything they want. From select luxurious flooring, elaborate bathrooms, stunning kitchens, and even Italian hand crafted roof tile, every detail is accounted for. Or is it? Unfortunately, some owners gloss over the entertainment factor. Beautiful roof tile is great, but you can’t watch a movie on it or see LeBron take over in the fourth. Don’t get me wrong, we like a great kitchen as well – but we feel it should have a 60” TV in it and an iPad to select your favorite internet music. Cooking without great surround-sound music and without a television is like making spaghetti carbonara without freshly grated parmigian oreggiano! Your patio and pool deck is your “outdoor living” area where you dine, host parties, and relax in the great year-round setting. Pump up the enjoyment factor by equipping it with high-definition TVs and audio gear. The Seura Storm Outdoor
TV line is the super-star of outdoor TVs, and closely rivaled by Sunbrite. Both of these specially built outdoor TV lines have enhanced contrast glass, increased brightness, and are waterproof for true outdoor performance. Check out www.seura. com and www.sunbrite.com . Speakers in your patio ceiling for “house audio” may sound okay until you hear a sound system including rock speakers all around the pool, hidden outdoor subwoofers, AND patio ceiling speakers for truly inspiring sound. Feed this system with iPad selectable music from your favorite playlists or any source and your entertainment factor just jumped another notch. The trend this year is to add a giant-screen home theater to family rooms or other suitable rooms. While adding a 60” TV certainly works, imagine a 120” film-screen! Through use of Lutron blackout shading, hidden ultra-high definition Sony 4K projection (4 times 1080p), roll-down
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120” film-screens, and a little custom woodwork – we can convert any room into your private family theater. As you know, the Keys are amazing for fishing and golfing during the day. Make your nights equally as incredible with movies, sports, and big-screen TV. Another hidden part of your entertainment factor is your residence WiFi system. Do you have internet throughout your house, on your patio, and dock area? This is important to maximize your iPad enjoyment, your kids’ entertainment and your working experience from home. Other benefits include Skype use on your iPhone, checking the boating reports, and many other internet convenience factors. High powered, high capacity WiFi equals big enjoyment. Reef Radio Electronics is based at Ocean Reef and serves the Keys with expertly trained technicians offering superb service. We are the leaders in home entertainment, IT and networking, WiFi, camera systems, and business and commercial AV and IT needs. As a certified dealer for Lutron lighting and shading, Savant iPad automation, and Meridian Audio, we can provide quality, reliability and value. Call us at 305-367-4800, or see us in the Fishing Village at Ocean Reef and at Inside Out Interiors in Islamorada. www.reefradio.com
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Annab elle Bo vet Public Relatio ns Exec utive Belle P Comm lume unicati ons
IVAN RAMIREZ BROKER PRESIDENT
Only Best Properties onlybestproperties.com
DEMAND FOR MIAMI AS AN INTERNATIONAL HUB, AND A DECREASE IN INVENTORY, HAVE PRICES ON THE RISE New buyers and investors can’t seem to wait for the next new development in town as inventory for new condos keeps shrinking.
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iami has grown to be known as a prime destination for new business and expanding corporations including some multinational companies. In recent years Miami has increased its recognition as the international link between the US, Latin America, Europe, Africa and Asia. The ongoing reputation as an international capital, along with a system of low taxes, great quality of life, and multilingual/multicultural residents make Miami a favorable location for investors from all over the world. According to the US Census Bureau, over the last 10 years Florida has grown 17.60% placing it second among states with the most growth. To put the percent into perspective, Florida’s population grew 2,818,932, the same as 281,892 people per year or 772 per day. According to the Miami Downtown Development Authority, Miami Downtown in 2010 had more than 70,000 residents, 80% more than in the year 2000. Demand is not the only thing that has been changing; inventory in the real estate market keeps shrinking at such a fast rate that it is expected that most of the current inventory of new condos will
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be sold out by the end of 2012. Back in 2005 about 62,000 were expected to be built in the Downtown/Brickell area; out of these about 17,500 were actually built and only around 2,000 of those remain available. In Miami Beach since 2005 around 10,000 units were built and only 450 remain available. The most impressive statistic though is Fort Lauderdale with only about 100 units available out of the 5,100 units built since 2005. The same increase in demand has been seen for resale properties. In Fort Lauderdale in 2011 the average days on the market for a property was 112 days while in 2012 that average nearly halved to a staggering 63 days. In Miami Beach the average for 2011 was 174 days and in 2012 that came down to 49 days. In the area of Downtown/Brickell in 2011 the average reduced from 147 days in 2011 to only 37 days in 2012. This high demand for Miami as an international hub, and the rise in population, have been the formula which has made the recent inventory steadily shrink. Needless to say Miami is in high demand, prices are on the rise, and new buyers and investors anxiously await the next new development.
ARLYENE MARIE PONCE WRITER
hOt ON maRkEt
MOLECULAR GOES MAINSTREAM! It wasn’t so long ago that pressure cookers or microwaves were only seen in cutting edge kitchens. PolyScience Culinary Technology has teamed up with renowned chefs to take their technology into tasty territory. While not everyone agrees if Molecular Gastronomy is fad or future, it’s a safe bet these cool tools will be appearing in more and more home kitchens.
THE ANTI-GRIDDLE™: flips your expectations for a griddle. This magical machine quickly freezes liquids into either solid sweets or treats with frosty outsides and creamy, liquid centers. Get creative and use the AntiGriddle™ to go way beyond dessert! Cool cocktails, impressive appetizers and clever food preservation are only $1,250 and -30°F away.
THE SOUS VIDE THERMAL CIRCULATOR™:
THINKGEEK’S MOLECULAR CUISINE KIT Love the fun of science in the kitchen but not ready to invest in high-tech equipment? This clever kit retails for $59.99 and includes everything you will need to play “Mad Scientist meets Master Chef.” Create up to 50 dishes with this kit that includes tools, culinary chemicals and an instructional DVD with 50 recipe demonstrations.
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Sous vide, French for under vacuum, is a cooking technique where food is placed in vacuum sealed bags and cooked in a temperature-controlled water bath. A thermal circulator stirs and heats the water for precise cooking. Being able to control temperature to 1/10th of a degree opens a world of possibility. Cooking meats, delicate seafood or even in large quantities can be done with ease and without constant attention. New compact models sell for $799.95, easily fit in a kitchen drawer and can quickly attach to a myriad of containers- from stock pots to beer coolers.
“MEX OF C ICAN, OUR SE.” Salim Rubi ales CEO Vida M TV.co iami m
ENJOY MIAMI AT ITS BEST WITH THE VIDA MIAMI TV.COM MONTHLY PARTIES AT ARKADIA AND OTHER A-LIST CLUBS AROUND TOWN. FOR A COMPLETE LIST OF EVENTS CHECK OUT VIDAMIAMITV.COM.
ACAPULCO GOLDEN PARTY
LLUVIA DE ESTRELLAS
SFG HAS PARTNERED UP WITH VIDA MIAMI TV.COM TO BRING YOU THE INSIDER’S SCOOP OF THE MOST BEAUTIFUL CITIES AROUND THE WORLD IN PRINT AND ONLINE TV. With the addition of the newest channel, Vida Mexico TV.com you can watch videos of this hot spot which is only a few hours from Miami. Featured here in this SFG issue is Vida Cancún and Vida Tulum-these two incredible Mexican cities sure to be next on your vacation list. They both feature pristine beaches, snorkeling and scuba diving, a rich history and culture, an incredible night life and not to mention….delicious food! Check out the full videos at Vidamexicotv.com. SFG SEPTEMBER | OCTOBER 2012
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LORA KILPATRICK WRITER
THE LUXURIOUS FLORIDA KEYS
ONLY TWO HOURS AWAY FROM THE BUSY MIAMI STREETS THERE IS A QUIET, OCEAN FRONT COTTAGE OVERLOOKING A CRYSTAL BLUE OCEAN. IT IS JUST ANOTHER SERENE NIGHT AT ONE OF THE FLORIDA KEYS’ LUXURY RESORTS WHERE YOU CAN INDULGE IN FINE DINING, TAKE A WALK ON A SECLUDED BEACH, OR SIMPLY DO NOTHING AT ALL. THE KEYS HAVE A VARIETY OF UPSCALE DESTINATIONS FOR THE PERFECT, STRESS-FREE VACATION.
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f you’re after a little tranquility, plan on staying at The Moorings Village in Islamorada. With 18 secluded cottages nestled on the grounds of an old coconut plantation, the Moorings is the perfect place to soak up the serene beauty of the Keys. Stoll through aisles of palms and bougainvillea to relax on one of the Keys’ largest private beaches or watch the surf from a shady hammock. This quiet resort perfectly captures the laidback essence of the Keys. Another peaceful resort is Little Palm Island. You don’t have to fly to the Caribbean to have a remote island paradise. Just
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drive to Little Torch Island and take a complimentary yacht to this secluded island resort and spa. If you want a romantic weekend, choose from a variety of Turndown packages. Open your bungalow door to a candlelit room complete with chilled wine, chocolate truffles, fresh strawberries, and of course sprinkled rose petals. For the fisherman, visit Cheeca Lodge and Spa in Islamorada, the sport fishing capital of the world. After choosing one of many guided fishing packages relax on your private oceanfront balcony then dine at one
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“YOU CAN FLY YOUR OWN PLANE AND LAND AT THEIR PRIVATE AIRPORT OR EVEN JOIN THEIR FLYING CLUB.” of three onsite restaurants. Ocean Reef Club in Key Largo is a seaside community with an endless list of activities and events. You can fly your own plane and land at their private airport or even join their flying club. Treat yourself to a relaxing day at the spa, play a game of golf at one of two championship courses, or even take a cooking class. It is also a great place for families with multiple pools (including a saltwater lagoon), a variety of water activities, a nature center, and even a movie theater. If you want it all; solitude, shopping, fishing, and nightlife, head to the vibrant city of Key West and stay at Waldorf Astoria’s Casa Marina. This elegant resort might be on the edge of an eclectic town but after you walk down its alley of palms to a picturesque private beach, you’ll feel you’re in a remote tropical paradise. After a night on the town, relax with a cocktail and an Ocean Breeze Massage on the beach.
The Keys are also home to some incredible fine dining. In the heart of downtown Key West, Pisces serves a variety of seafood in a myriad of different ways. Start off with a Blue Crab Souffle but save room for their award winning Lobster “Tango Mango.” If you want a romantic evening in Key West, plan to watch the sunset over the bay while savoring caramelized grouper or some delicious paella at Hot Tin Roof in Ocean Key Resort and Spa. Experience the fusion of French, Asian, and Caribbean cuisine at Pierre’s Restaurant in Islamorada. Located in a two story, colonial style plantation house, Pierre’s serves fresh ingredients from around the globe. The Florida Keys are only a short drive from Miami, but they feel like a world away. Visit the Keys and discover unrivaled luxury, world famous dining, tropical beauty, and maybe just a little peace and quiet.
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ARLYENE MARIE PONCE WRITER
tRaVEl aND lEISuRE
Must Eat Miami Coral Gables KNOWN AS ‘THE CITY BEAUTIFUL,’ CORAL GABLES CERTAINLY LIVES UP TO ITS NAME. ITS GRAND MEDITERRANEAN REVIVAL STYLE IS STUNNING, BUT IT’S THE CALIBER AND DIVERSITY OF THEIR RESTAURANT LANDSCAPE THAT MAKES THIS CITY MORE THAN JUST A PRETTY PLACE. NOTABLE LANDMARKS INCLUDE THE HISTORIC BILTMORE HOTEL, VENETIAN POOL AND FAIRCHILD TROPICAL GARDENS. NOT SO NOTED ARE THESE HIDDEN GEMS THAT BRING A CASUAL SOPHISTICATION TO THIS LUXURY CITY:
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he S & S Diner South at Allen’s Drugs- Perched in the center of the city, on the wrong side of the street- many would be surprised to know this established eatery isn’t technically in Coral Gables. Less than 50 feet from city limits, there is no doubt this retro-restaurant is in the hearts of generations of Coral Gables residents. A pharmacy since the 1950s John M. Allen Sr. bought the store in 1954 with “a promise and a handshake.” What started as a soda fountain with five cent ice cream cones is now a 50s style diner that hasn’t changed much in all its years. Come with an appetite for American classics and leave full and nostalgic. The Local - This is a true gastro pub that does not disappoint on either front. With 28 beers on tap and a wide selection of spirits, The Local is a great place to discover new favorites. Work up an appetite at the bar and then chow down on some seriously thoughtful pub grub. Offering daily specials featuring seasonal and house-made ingredients, the everchanging menu is constantly skirting the line between classic and cutting edge. We love their take on beef
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jerky- theirs is grass-fed, home-made and excellent with bourbon. The local rock shrimp carbonara with housecured pork belly is creamy, smoky, sultry and exciting. Don’t miss their glazed doughnut bread pudding, brie “mozzarella sticks” and local burger. Hangover beware, The Local is here! A recent Sunday brunch addition has secured The Local’s place in our hearts and livers. EXTRA HELPINGS: STILL HUNGRY? CHECK OUT THESE BEACONS OF DELICIOUSNESS… Named one of the “Top 10 Restaurants” in Miami for almost a decade by Zagat, don’t miss a chance to grab a bite at Ortanique on the Mile. Le Boudoir in Coral Gables is an excellent French restaurant offering quality dishes in a sophisticated yet casual environment. Bugatti offers unforgettable Italian cuisine that is not to be missed. The first Wednesday of the month is the day to get their legendary lasagna. You can bet there will be a line, but we can promise the first bite alone will justify the wait.
FRANCESCA CRUZ WRITER
W “SNO AND LEGS .” B A CR TER LOBS e bourn ig L ht Sales Saun f o r o irect t the tive D Execu arketing a Spa l &M te & air Ho Mayf
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PERFECTING PERFECTION THE RE-LAUNCH AND RENOVATION OF THE MAYFAIR HOTEL & SPA
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allantly situated in the epicenter of Coconut Grove, The Mayfair Hotel & Spa is far more than a deluxe boutique hotel. In a city that is accustomed to seeing hot spots and venues splash onto the scenequickly retreating, as crashing waves tend to do, this paragon has stood the test of time. The Mayfair is a staple of elegance in South Florida, and a luxurious oasis for locals and visiting guests. The iconic haven is undergoing a multi-million dollar re-launch and renovation in the fall, spearheaded by Executive Director of Sales & Marketing Saun Lightbourne and the hotel’s General Manager, Austrian native Axel Gasser. Both men, have extensive resumes in the areas of marketing, hospitality and tourism; Lightbourne quickly moved up in the ranks from Senior Sales Manager to Director of Sales & Marketing for the Eden Roc Renaissance Beach Resort & Spa in Miami Beach, before joining the Mayfair; and Gasser was Regional Director of Jordache Hotels before coming on board.
Lightbourne and Gasser are bringing with them their years of experience and insight in the exclusive world of luxury hotels to this new endeavor. The Art Nouveau motif of rich woods that adorn the interior, stained-glass windows by Louis Comfort Tiffany, along with the openair courtyard embellished by lush tropical plants and the Asian Water Garden, all emblems of the hotel, keep intact the style, class and intimacy so unique to the Mayfair, while the 179 guest rooms, most with balcony and a private Japanese hot tub, are being completely renovated with all new soft goods added. The pièce de résistance is the15000-square-foot open-air Rooftop Cabana Club Lounge & Pool Club with its Gaudi-inspired design; a bar comprised of teakwood with a floating roof that overlooks the pool inviting patrons to experience Mayfair’s signature cocktails; eight spacious white cabanas with billowing curtains, cozy sofas, private safes and flat screen TV’s for entertaining;
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and an impressive panoramic view of the Miami skyline and Biscayne Bay. The weekly Friday night happy hour, with the backdrop of the setting sun, and the hotel’s Sunday pool parties are a must on the calendar of social events. When not lounging by the pool or dining on Italian fare at the hotel’s restaurant, Spartico, unwind from the hustle and bustle of life by pampering yourself with a relaxing massage or rejuvenating facial at South Florida’s one-of-a-kind Jurlique Spa. Other amenities the hotel boasts is that it’s pet-friendly, has superior concierge service, a 24-hour fitness facility, and is an ideal venue for weddings and events.
“Rediscover the Mayfair: Work, Relax, Eat, Explore” is the current theme for the hotel and it’s very befitting. If you’re wondering how the Mayfair Hotel and Spa could possibly get any better, you’ll have an opportunity to see for yourself when the hotel reopens on September 21.
lIFEStylE
LORA KILPATRICK WRITER
MACHADO MAKING A DIFFERENCE IN MIAMI
MANUEL E. MACHADO IS THE CEO/ CO- CHAIRMAN OF MGSCOMM, A RENOWNED MARKETING COMMUNICATIONS AGENCY BASED IN MIAMI. MGSCOMM IS QUICKLY BECOMING A MAJOR PLAYER IN THE NATIONAL AND INTERNATIONAL MARKETING AND COMMUNICATIONS SCENE, ATTRACTING A LIST OF WELL KNOWN CLIENTS.
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side from being in charge of one of the nation’s best communications firms, Manuel Machado is also a philanthropist and an outreach activist, serving and helping numerous Miami community organizations.
g “Anythin that ything .I and ever makes… ernstein l Michele B y food that is wel jo ss of always en e plate..regardle or on th d recipe executed mplicate it is a co is well done, and whether it is salad…if and that a simple I like it.. recipes.” t….then s a e’ re el g h ic es hM tast e case wit always th Machado l a u n a M MAN OF -CHAIR CEO/ CO COMM MGS SFG SEPTEMBER | OCTOBER 2012
After 20 years in the advertising business, Machado has developed a reputation for specializing in crisis management, brand positioning, and public relations. Before joining MGSCOMM in 2003 Machado founded The Meka Group, now BVK/Meka, and brought the agency to national prominence with clients such as Nike, Sprint PCS, and Pfizer. He has worked with other famous clients like Coco Cola, McDonald’s Corporations, Coors Brewing, Ford Motor Co., and the Government of Chile, providing them with ingenious and creative communications programs. Only a short time after joining MGSCOMM, Machado’s expertise helped rank the company in the top 25 of the “2012 Advertising Age Top 50 U.S. Hispanic Agencies” and in the top 100 of the “2012 Hispanic Business 500 Largest US HispanicOwned Companies.” Machado helped develop MGSCOMM into an agency that utilizes all forms of media to provide advertising campaigns for some of the world’s most prestigious and diverse companies such as BB&T, Florida Lottery, Macy’s, Merck, and Tiffany & Co among many others.
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Machado has also served on the Board of Directors for several companies and non-profit organizations including the Spanish Broadcasting System, Voices for Children Foundation, and the Mercy Foundation Ambassadors along with long list of other organizations. He has been named a trustee for the Vizcaya Museum and Gardens, Greater Miami Chamber of Commerce, and the Beacon Council. Active in the Hispanic community as well, Machado served on the Latin Grammy’s Host Committee and was a Past Chairman of the Association of Hispanic Advertising Agencies (AHAA). For his outreach activities, Machado was awarded the 2011 Miami Beach International Fashion Week Humanitarian Award. Manuel Machado has gained experience working with a wide variety of organizations ranging from community programs to international governments to well know industries. The understanding and skills he has developed from working with such a varied group of entities have made Machado into an international figurehead in the marketing world. Machado is not just an astute businessman or a humanitarian, he’s a power player in Miami.
INGRID HOFFMANN CREATING CUISINE THAT CROSSES THE CULTURAL DIVIDE
O
ur cover model Ingrid Hoffmann is a celebrated chef, author and television personality. Confident, sassy and always willing to laugh at herselfshe may have been raised in Columbia but she acts like a Miami native. Also like most Miamiansshe switches between English and Spanish effortlessly. Juggling her show ‘Simply Delicioso’ on Food Network and her Spanishlanguage show ‘Delicioso’ on Galavision/Univision. Continuing to meld American culture with Latin flair- Ingrid published her cookbook in both languages, developed a cookware line geared toward Latin cuisine, and she writes a monthly column for People en Espanol. Fascinated with food at an early age, Ingrid would perch herself on a stool just to reach the stove. Ingrid’s mother, a Cordon Bleu chef, helped her develop kitchen skills and before long Ingrid was discovering a style all her own. While she had early success as a Telenovela star and model, Ingrid could not resist the call of the kitchen. In Miami Ingrid opened Rocca, the first restaurant to use heated lava rocks for tabletop cooking. The restaurant was an instant success and received prominent press coverage. From the success of Rocca, Ingrid was able to position herself as one of Miami’s most sought-after event planners working with high-end clients like Gucci, Bottega Veneta and Escada. When Ingrid received the opportunity to host a cooking segment for a Miami-based TV show, her personal style so wowed executives that they offered her a spot on Despierta America- the number one morning show in the US Hispanic market and the number two morning show in the US in general. From that success Ingrid was able to bring her unique blend of humor, honesty and deliciousness to audiences everywhere.
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“BEEF.” Aliosha Stern
PETER B. LAIRD WRITER
Owner Suviche Resta
urant
Miami’s Culinary (R)evolution WHEN LARRY CARRINO JOINED BRUSTMAN CARRINO PUBLIC RELATIONS IN 1995, MIAMI’S CULINARY SCENE WAS JUST STARTING TO SIMMER. THE “MANGO GANG” – NORMAN VAN AKEN, ALLEN SUSSER, MARK MILLITELLO, MICHELLE BERNSTEIN AND DOUGLAS RODRIGUEZ – WERE ALREADY MAKING NAMES FOR THEMSELVES. YET MIAMI STILL WASN’T CONSIDERED IN THE SAME LEAGUE AS NEW YORK, CHICAGO OR NEW ORLEANS, CITIES WITH MUCH OLDER AND MORE DEEPLY INGRAINED FOOD CULTURES.
I
n recent years, a slew of great new restaurants have opened in the Magic City, helmed by rising stars like Kris Wessel (Red Light, Florida Cookery), Timon Balloo (Sugarcane), Giorgio Rapicavoli (Eating House) and Jose Mendin (Pubbelly), to name just a few. At the same time, big-name chefs like Daniel Boulud, Jose Andrés, Andrew Carmellini, Scott Conant, JeanGeorges Vongerichten and others have been busy opening restaurants here. Even Thomas Keller, the man named “America’s Best Chef” by Time Magazine and the James Beard Foundation, has been rumored to be scouting locations in Miami. Couple all of this with our incredible melting pot of cuisines and an increasingly sophisticated and engaged food culture, and one gets the sense that Miami’s culinary scene is ready for prime time. Says Carrino, “We’re a serious food town. People in Miami are so much more Altamar’s Sauteed White Canaveral Shrimp Photo credit: Simon Hare
“WE’RE A SERIOUS FOOD TOWN. PEOPLE IN MIAMI ARE SO MUCH MORE INTERESTED IN FOOD, RESTAURANTS AND CHEFS NOW.”
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The Fontainbleau’s Scarpetta
interested in food, restaurants and chefs now.” It didn’t always used to be that way. When he first started in the business, Carrino, 37, says few people cared about the guy in the kitchen making their dinner. “Now, chefs are rock stars, with entourages and publicists and books and TV shows. And people just can’t get enough of it.” As a culinary publicist, Carrino says it’s an amazingly exciting place and time to be doing what he does. His firm, founded in 1985 by Carrino’s mentor and partner Susan Brustman, has carved out a substantial niche for itself handling public relations for many of Miami’s best known restaurants and chefs, not to mention culinary events and promotions like the South Beach Wine & Food Festival and Miami Spice.
Meat Market’s Kobe Skirt Steak photo credit: Andrew Meade
Yet even Carrino himself is amazed at how quickly Miami has been transformed into a top dining destination. From food trucks to fine dining establishments, great food can be found in every corner of the city. Carrino points to places like Midtown, the Design District and Brickell as examples. “You have all these pockets of culinary excellence popping up around town, with some really cool, truly local spots that are putting out incredible food.”
Recipe For Success With so much competition for our dining dollars, how can restaurants possibly keep their tables filled? Location is important, certainly, but not critical. People thought Michelle Bernstein was crazy when she opened Michy’s on a then-sketchy stretch of Biscayne Boulevard but it was close to home for her and she saw the neighborhood’s potential.
Not Your Father’s Hotel Restaurant There also has been a sea change in what used to be one of the unlikeliest of all dining destinations, the hotel restaurant. You remember them, those drab, boxy rooms where bland and unimaginative fare was served to a captive audience of hotel guests. Today, some of Miami’s finest restaurants can be found in hotels, and they’re serving more locals than they are tourists. “Hotel restaurants have become scenes,” Carrino says. “At The Fontainebleau alone you have three top-notch restaurants: Scott Conant’s
and a profit center for the hotel. It not only can help seal the deal for visitors planning a stay in Miami, it also attracts locals who are more apt to be regular diners.
Scarpetta, the first U.S. location for Hakkasan and the only Alfred Portal restaurant outside of New York, Gotham Steak.” And let’s not forget Paula da Silva’s 1500º at the Eden Roc, Andrew Carmellini’s The Dutch at The W South Beach, The Bazaar by Jose Andrés at SLS and Jean-Georges Vongerichten’s J&G Grill at the St. Regis Bal Harbour. The list goes on and on. What happened? Simply put, hotels have come to realize that a first-class restaurant is an engine
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Carrino, who knows a thing or two about what it takes for a restaurant to succeed, says what’s truly important is an unwavering dedication to the core concepts of hospitality, consistency and value. “The most successful people I know in the restaurant business are those who have a passion for it that goes beyond their profit and loss statements,” Carrino says. “They love serving people, they love their clients and they love the act of hospitality.” (continued on next page)
“SK I STE RT AK.” Tony Guer Hosp ra itali ty Cons Market ing ulta nt Citru s Mi ami
MIAMI DINING READY FOR PRIME TIME Casa D’Angelo’s Seafood Pasta with South African Lobster Tail Photo Credit: South Moon Photography
Online communities like Eater, Tasting Table, Urbanspoon and Yelp offer platforms for food news and reviews, while a rapidly expanding blogosphere and social media tools like Twitter have given rise to the citizen-critic. To be sure, an engaged and enthusiastic clientele can be great for a restaurant, helping get the word out in ways that traditional advertising and marketing can’t.
Consistency is critical, too, says Carrino. “If I’m dining at your restaurant once a month, I want to know that I’m going to have the same experience and the same level of quality every time. Diners won’t put up with an inconsistent product.” Last but not least is value. “It doesn’t matter if their dinner cost them $20 or $200,” Carrino notes. “If they walk out the door happy because you made them feel welcome and they loved your food and service, they’ll come back again.” The problem, he says, is when there’s a disconnect between the price and the experience. When people feel like they were owed more than what they paid for, it’s unlikely they’ll give you a second chance. “There are so many great restaurants here in Miami,” Carrino says. “If the food, service, quality, experience and price don’t all equal up in the mind of the diner, they’ll just go someplace else.” The Citizen Critic As dining out has become one of Miami’s most popular pastimes, so too has talking and writing about one’s meal – a trend aided and abetted by the internet and social media.
But this can be a double-edged sword. It was one thing when a review in the local newspaper was all a restaurant had to worry about. Now, with legions of smartphone-wielding diners eating and tweeting around the clock, negative experiences can reverberate across the Twitterverse in minutes, and have a lasting impact. So just how should a restaurant handle a bad review? “Improve, improve, improve,” counsels Carrino. “Most reviews tend to be good or mixed – nobody’s perfect – but if you get a really bad review, read it and ask yourself, ‘Is it valid?’ If there is indeed room for improvement, address those things and move forward. And remember, people are doing you a favor by pointing out where you’re falling short.” Selling The Sizzle With so many good restaurants in Miami – and so many options for diners – advertising and PR play a crucial role in a restaurant’s success. “You can’t just set up a website and a Facebook page or Twitter feed, open your door and assume that people are going to find you,” Carrino says. “You have to give them a reason to come – and that starts with the concept, the chef and the food.” And that, says Carrino, is where having strong, strategic and sensible PR, marketing and advertising in place comes into play. “Ideally, you’ll have all three working together,” says Carrino. But, he cautions, while an effective marketing program can help fill
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tables, it won’t bring people back if the restaurant doesn’t have its act together. There are so many things that factor into the first impression someone gets when they walk in the door, Carrino says. “Everything has to be in sync, from the concept, the design and the food down to the uniforms, linens, place settings and check presenters.” What advice would Carrino give to someone planning on opening a restaurant in Miami? “It takes a lot of extremely hard work to run a successful restaurant – it’s not a nineto-five job,” he says. “You have to be prepared to give yourself up to the restaurant, and if your heart’s not in it, well, good luck.” Miami also is a very different market, he adds, and that can be a real challenge because what works in New York or Chicago isn’t necessarily going to work here. “Don’t come here with the attitude that you’re going to show us what fine dining is all about. So many restaurants have come here with the goal of opening big with the klieg lights and the red carpet, and then six months later they’re gone. They just didn’t understand Miami.” Quattro Gastronomia Italiana Photo Credit:
BY CRISTINA DAVALOS FOOD REVIEWER
HEATING IT UP IN THE KITCHEN
10
OF MIAMI’S BEST – AND SEXIEST – CHEFS SHARE WHY THEY’D RATHER COOK HERE THAN ANYWHERE ELSE
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INGRID HOFFMANN SIMPLY DELICIOSO “I’ve called Miami home for over 20 years now; I love the weather, the beach, the people, and of course, the food. Miami’s diverse population is very much reflected in its culinary scene, with restaurants representing many cultures. Also, the access to many different ingredients makes it really exciting to come up with new recipes and mix all types of flavors. I take a slab of ribs and slather it with a tamarind BBQ sauce, and that is what I call Spanglish food.”
COVER StORy
MAKOTO OKUWA MAKOTO “Cooking in Miami is different than cooking in any other city. If there’s one thing we all know about Miami, it’s that everything is a little bit hotter and a little bit sexier. The women, the weather, the scene and the food all bring the heat. I take pride in running a kitchen that sends out dishes that sizzle, satisfy and leave you wanting just a little bit more. My food and cocktails all boast an exotic flare, something you won’t find just anywhere. You definitely have to step it up to appeal to the crowds in one of the world’s sexiest cities.”
PAULA DA SILVA 1500º “Miami is a hot and happening city with all the beautiful beaches, gorgeous people and celebrity-packed nightclubs. The food and dining scene has been booming and people are really embracing the local chefs and learning to appreciate fresh and seasonal foods. This is what makes Miami so hot, and why I love cooking here!”
TODD ERICKSON HAVEN LOUNGE “What is sexy about cooking in Miami? What isn’t? The inspiration for cooking up sexy food is all around me, all the time! We happen to live in paradise, surrounded by beauty both in our physical surroundings as well as the stunning people everywhere you look. Miami drips sex – I’m just trying to keep up with the Joneses as they say.”
HEATING IT UP IN THE KITCHEN
SERGIO SIGALA CECCONI’S
NICOLA CARRO
“I think one of the sexiest foods to eat in Miami (when in season) is stone crab. The meat’s mixture of freshness, saltiness and sweetness makes one’s mouth water. On a beautiful Miami day, there’s nothing better than combining stone crabs with a bottle of champagne, a beautiful woman and a beautiful beach. In my opinion, that’s the perfect, sexy combination! Ciao!””
QUATTRO GASTRONOMIA ITALIANO “Sexy is about stimulating the five senses. Miami does that through the scenery, the smell of the beach, the beautiful people and of course the amazing food. From the unique flavors we have available here to the gorgeous presentation of each dish, food is our way to appeal to all of those senses and we want our customers to leave feeling stimulated.”
FABRIZIO CARRO
QUATTRO GASTRONOMIA ITALIANO “Miami is the Magic City and attracts the hottest celebrities, fashionistas and sports stars from around the world. Because of the warm weather, you can see beautiful bodies all of the time. Constantly seeing people who take such great care of themselves to look good, makes us want to create dishes in the kitchen that are just as inspiring. Plus, being twin chefs means DOUBLE TROUBLE!”
COVER StORy
BRIAN AARON AARON’S CATERING “The biggest variety of cultures and mix of clientele is what makes Miami the sexiest city to cook in. You have an Asian marrying a Colombian so we are inspired to cook all these beautiful fusion dishes for our clients. Try pork belly fried rice in a “Bandeja Paisa” for example. The clientele can go on and on and the fusions we get to cook for in Miami, you do not see anywhere else.”
SCOTT CONANT SCARPETTA “I think there are several things that make Miami sexy. There’s something about the combination of the weather and the comfort that women exude in the way they dress and the confidence they have. Miami women just own it! Everyone seems up for a party at any time so restaurants and clubs seem ready to oblige. There is always something going on somewhere – all you have to do is look. The restaurant scene in Miami is the perfect conduit for that lifestyle.”
AARON TAYLOR STK MIAMI “There’s something about cooking up fresh local ingredients and mixing in influences from all the different cultures in Miami that I think makes cooking in this city so sexy. STK is already a restaurant that plays off the sexy Miami vibe and when you add in Miami’s beautiful people – and of course my cooking – then you’re bound to have a great dining experience.”
And, besides, there are enough great restaurants right here in the Magic City to fill both clubs’ calendars. Chefs often create special menus just for the clubs. Some restaurants offer guests a choice of appetizer, entrée and dessert, while others serve family-style meals with passed platters of assorted appetizers, entrees and desserts. “It really depends on the restaurant and what they feel is the best way to showcase their food,” says Joanna Popper, who founded Algonquin Dinner Club six years ago with Abbey Glaser and several other friends. “Either way, nobody ever leaves hungry.” Recent Algonquin dinners have taken members to Cecconi’s Miami Beach, Phillipe, Barceloneta, Red Light, Copperbox, Quattro Gastronomia Italiana, Sushi Samba dromo and Jean Paul’s House.
EAT, MEET D
AND BE
HAPPY!
oes exploring Miami’s vibrant culinary scene while making new friends sound like your idea of fun? Join the club. No, really, join the club. Miami is home to several dinner clubs – Algonquin and Bacchus are two of the most popular – that give members frequent opportunities to check out some of the area’s best restaurants and meet others with a shared interest in eating and living well. Algonquin dinners take place every Monday night; Bacchus hosts dinners every couple of weeks, but not always on the same day of the week. Members of both clubs learn about upcoming dinners through e-mail and Facebook notices. Both Bacchus and Algonquin occasionally venture into Broward, but most members live and work in Miami.
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At Cecconi’s Miami Beach in the exclusive Soho Beach House, guests were offered a glass of wine before dinner, and executive chef Sergio Sigala put together an impressive menu that started with fresh cherry tomatoes and mozzarella, a quinoavegetable salad and wood oven-baked meatballs in marinara sauce. And those were just the appetizers. For entrées, guests dined on sautéed snapper with olives and capers, grilled lamb chops, rigatoni with grilled vegetables and burata, and an array of sides that included roasted potatoes, sautéed rainbow chard and a chopped roasted vegetable salad. For dessert, guests enjoyed fresh berry crostatina, tiramisu and assorted house-made gelatos and sorbets. Bacchus dinners include a custom cocktail created especially for the group and a mixology demonstration, according to Siri Chuaindhara, who launched Bacchus Dinner Club earlier this year and has hosted dinners at Haven South Beach, Egg and Dart,
“CAFÉ .” NO CUBA Della Grace er n Fou d ours ary T n li Cu i m Mia
PETER B. LAIRD WRITER
MYSTERY EATS: MIAMI’S UNDERGROUND DINNERS For a different kind of social dining experience, Cobaya (Spanish for guinea pig) Dinners offer adventuresome diners a chance to serve as gourmet guinea pig for talented local chefs who want to try out new dishes that may or may not make it on to the restaurant menu.
Terrazza at the Shore Club, Asia de Cuba, Oceanaire Seafood Room, Xixon and Truluck’s, to name a few.
of these restaurants, one can’t even get a cocktail and an appetizer for less than $35, with tax and tip.)
A recent Bacchus dinner at Oceanaire featured a special Caribbean-inspired menu from Jamaican-born chef Kareem Anguin. Appetizers included house-cured smoked salmon and caviar, fried Turks & Caicos conch fritters and classic Oceanaire shrimp and grits, while entrées ranged from linguini and clams and sambal barbeque short ribs to grilled Madeira Beach black grouper and roasted summer vegetable strudel. For dessert, guests were treated to house-made tres leches.
Both clubs have more than 1,200 members, but dinners are usually capped at around 40 people so a speedy RSVP is required to secure a spot. “We had 200-plus at Red, the Steakhouse but in general we try to limit our dinners to 30 or 40 people,” says Popper. This, she says, makes it more manageable for the restaurant and lets members interact in a more relaxed and intimate setting.
“As someone who grew up in the restaurant business, it’s so rewarding to bring new people to a restaurant we believe in, and then see them make friends and connections over a great meal,” Chuaindhara says. Value is a big part of the dinner clubs’ appeal. Membership in both Algonquin and Bacchus is free, and prix-fixe dinners generally run $35 to $45, sometimes higher depending on the restaurant. Best of all, the price includes a complimentary cocktail or glass of wine and tax and tip. (At many
Lifelong connections are made at dinner clubs like Algonquin and Bacchus. At Cecconi’s Miami Beach, a group of seven people who met each other several years ago through Algonquin had just returned from a group trip to Ireland. Some members have even found lasting love, according to Popper. “We’ve got two official ‘Algoncouples,’ one of whom is now engaged,” she says with a smile. Algonquin Dinner Club groups.google.com/group/ algonquindinnerclub Bacchus Dinner Club www.bacchusdinnerclub.com
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An e-mail alerting members to an upcoming dinner goes out every month or so from Cobaya founder David Rosendorf, a local attorney and prolific food blogger better known to Miamiarea foodies by his screen name, “Frodnesor.” The chef’s identity and menu are a secret, and the location is revealed only at the last minute to the couple of dozen people lucky enough to have their names drawn lottery-style from the list of RSVPs. Chefs hosting recent Cobaya “experiments” include Micah Edelstein (NeMesis Urban Bistro), Andrew Carmellini (The Dutch), E. Michael Reidt (Area 31) and Michelle Bernstein (Michy’s). Sometimes dinners are held at the chef’s restaurant; other times they’re held off-site in an “underground” location such as a warehouse. Cobaya dinners are pricier than those hosted by Algonquin and Bacchus dinner clubs – expect to pay $95 or more per person – but ask anyone who’s attended one and they’ll tell you the experience is well worth it. A word of warning, though: there’s a reason these dinners are called experiments. If you have any food aversions or allergies, or are at all picky about how you like your food prepared, then Cobaya is not for you. As a gourmet guinea pig, “choice” is not on the menu. You eat what you get. COBAYA DINNERS http://www.cobayamiami.com
PETER B. LAIRD WRITER
MIAMI: TASTE IT LIKE A NATIVE TO REALLY KNOW A CITY, YOU HAVE TO GET TO KNOW ITS FOOD. WHETHER YOU’RE A MIAMI NATIVE, A TRANSPLANT OR A TOURIST, TREATING YOURSELF TO A FOOD TOUR IS THE PERFECT WAY TO SAMPLE MIAMI’S DIVERSE CULINARY INFLUENCES.
T
here are several companies that have been leading highly rated food tours of South Beach and beyond for the past few years. Each offers an opportunity to enjoy a true taste of Miami while learning a little something about the region’s crazy quilt of cultures and cuisines.
Tudor House; lobster bisque at Cha Cha Rooster; café Cubano and guarapo at David’s Café; ground beef empanadas at Charlotte Bakery, and freshly made gelato at Milano Gelateria.
Miami Food Tours’ “Sobe Tour des Forks” kicked off with an array of dips, salads and ceviches from Books & Books Café, followed Usually lasting about three hours, these tours by Cuban sandwiches and cortaditos at David’s combine walking and eating, with stops at up Café; a French cheese and fruit plate at A La Folie; to six different restaurants and various points of interest along the way. Don’t expect chain fresh-squeezed passionfruit juice and Brazilian restaurants or tourist traps; most of the places coxinha (chicken and cheese) fritters at Boteca Copacabana; baked rigatoni alla sorrentina at you’ll visit are small, authentic “mom and pop” Amami, and a selection of ice creams and sorbets spots specializing in a certain type of cuisine. from The Frieze. A South Beach tour led by Miami Culinary Food Tours of Miami offers a similar South Tours included chicken empanadas and Beach experience, but featured longer visits shredded chicken-topped tostones at the Colombian-Peruvian restaurant, Bolivar; Peruvian at four different restaurants. Guests enjoyed ceviche at Goyo el Pollo; a modern interpretation blackened mahi-mahi skewers, salad and a of the Cuban sandwich at the (sadly) now-closed glass of wine at Catch 10 Seafood Bistro; SFG SEPTEMBER | OCTOBER 2012
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HAT A…W “PAST HE WORLD DT ?” WOUL ITHOUT IT BE W la Siga Sergio e Chef iv t u Exec ach mi Be i’s Mia Ceccon
bruschetta and refreshments at News Café; Akra (malanga fritters) and mojitos at Tap Tap Haitian restaurant, and a selection of gelatos at LeccaLecca. Miami Culinary Tours conducts tours of Little Havana in addition to South Beach, and also offers dinner tours and bus-based food tours for private groups. Owner Grace Della says they will also be launching a Coconut Grove tour this fall. Miami Food Tours’ owner Kelly Woodward says her company is planning a new “Swoop Tour” that uses the free electric taxi service to shuttle guests across the causeway to eateries in Wynwood, Midtown and the Design District. And for those who prefer to “soak up” their culture, Food Tours of Miami’s Stephen Rosenthal says his company also offers Saturday, Sunday and Monday night pub crawls in Coral Gables, with stops at Fritz & Franz Bierhaus, John Martin’s Irish Pub and other popular watering holes. The company also offers private and dinnertime food tours on request.
SFG SEPTEMBER | OCTOBER 2012
Costs for food tours range from $50-59 per person, which includes all tastings, and tours are usually capped at 12-16 people. Food tours are conducted rain or shine, and itineraries are subject to change.
And remember to tip your guide at the end of the tour. They’ve spent a lot of time studying up on local history, cultures and cuisines, and they work hard to make your experience tasty, fun and informative. Miami Culinary Tours www.miamiculinarytours.com
Miami Food Tours www.miamifoodtours.com Food Tours of Miami www.foodtoursofmiami.com
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CATEGORIES
RESTAURANT AND NIGHTLIFE GUIDE
SFG RECOMMENDED Professionally reviewed restaurants
ICONIC Classic Miami restaurants
WITH A VIEW Enjoy the beautiful scenes of Miami
DISCOVERED Miami’s hidden gems
SFG SEPTEMBER | OCTOBER 2012
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restaurant
coral gables DISCOVERED
MESA FRENCH | CORAL GABLES
305-443-3003 264 Miracle Mile casual SFG
RECOMMENDED
DISCOVERED
Palme D’Or French | CORAL GABLES
Romeo's Café Italian | Miami
305-913-3201
305-859-2228
1200 Anastasia Ave. (Biltmore Hotel)
2257 S.W. 22nd St.
dressy
dressy
ICONIC
Ortanique on the Mile Caribbean | CORAL GABLES
305-446-7710 278 Miracle Mile casual SFG
DISCOVERED
Caffe Abbracci Italian | CORAL GABLES
RECOMMENDED
Seasons 52 American | CORAL GABLES
305-442-8552
305-441-0700
321 Miracle Mile
318 Aragon Ave.
casual
dressy
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CHEF INTERVIEW
MAKOTO OKUWA
C
hef Makoto Okuwa has created a small treasure in Bal Harbour Shops with his restaurant Makoto. Chef Makoto grew up in Nagoya, Japan and began studying sushi at the age of 15 and after 10 years, continued his study in the United States. In 2005, he was recognized by the James Beard Foundation for outstanding contribution. In 2007, Makoto received a New York Rising Star Chef Award by StarChef.com. Chef Makoto also competed in the 2009 Iron Chef America. SFG caught up with Chef Makoto to talk about his cooking inspirations and future plans. SFG: What inspired you to cook? CM: When I was young there was this restaurant in my neighborhood that I loved, ironically the name was MAKOTO. I became a regular and my inspiration began there. I wanted to be like the chef, I wanted to be just like him. SFG: What is your one guilty food pleasure? CM: Natto (Fermented bean) over the white rice with raw egg, scallion and soy sauce. SFG: Why South Florida? CM: The most beautiful women’s are here! Hahaha SFG: What has been your latest creation and/or project? CM: Definitely my own MAKOTO BAL HARBOUR SFG: What has been your greatest challenge as a Chef and in the kitchen? CM: Being and keeping things simple.
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restaurant
coral gables DISCOVERED
the dome Latin-American | Coral Gables
305-648-4999 271 Miracle Mile dressy SFG
RECOMMENDED
Blú by Best Friends Italian | SOUTH MIAMI
DISCOVERED
Green Table American | CORAL GABLES
305-666-9285
786-362-5165
7201 S.W. 59th Ave.
4702 S. Le Jeune Rd.
casual
casual
ICONIC
Grazi ano's Restaurant Argentine | CORAL GABLES
305-774-3599 394 Giralda Ave. casual SFG
DISCOVERED
route 9 American-Latin | CORAL GABLES
RECOMMENDED
pascal’s on ponce French | CORAL GABLES
305-444-2024
305-569-9009
2611 Ponce De Leon Blvd.
1915 Ponce De Leon Blvd.
dressy
casual
46
restaurant
coral gables - coconut grove
DISCOVERED
Cibo Wine Bar Italian | CORAL GABLES
305-442-4925 45 Miracle Mile casual SFG
RECOMMENDED
Crave
DISCOVERED
Red Fish Grill
American | coral gables
Seafood | CORAL GABLES
305-444-4595
305-668-8788
4250 Salzedo St. (Merrick Shops)
9610 Old Cutler Rd. (Matheson Hammock Park) casual
casual
ICONIC
Panorama Eclectic | Coconut Grove
305-447-8256 2889 McFarlane Rd. (Sonesta Bayfront Hotel) casual ICONIC
Bouchon du Grove FRENCH | Coconut Grove
SFG
RECOMMENDED
La Botegga
by Carmen Trigueros
Spanish | Coconut Grove
305-448-6060
305-444-3493
3430 Main Hwy.
3540 Main Hwy.
casual
casual
48
restaurant
coconut grove / brickell- downtown
DISCOVERED
Focaccia Bistro & Wine Shoppe ITALIAN | Coconut Grove
305-476-8292 3111 Grand Ave. casual SFG
RECOMMENDED
George’s in the Grove French | Coconut Grove
DISCOVERED
Bizcaya Eclectic | Coconut Grove
305-444-7878
305-644-4675
3145 Commodore Plz.
3300 S.W. 2th Ave. (Ritz-Carlton)
casual
dressy
DISCOVERED
Gibraltar Mediterranean | Coconut Grove
305-857-5007 4 Grove Isle Dr. (Grove Isle Hotel) dressy SFG
RECOMMENDED
Naoe Japanese | Miami
DISCOVERED
Lulu in the Grove Eclectic | Coconut Grove
305-947-6263
305-774-1500
661 Brickell Key Dr.
3105 Commodore Plz.
casual
dressy
50
BY CRISTINA DAVALOS FOOD REVIEWER
WHAT’S NOT TO LOVE SEAFOOD’S THE STAR ABOUT LOU LOUAT? CHEF MICHAEL’S WHEN DINING OUT, WE TEND TO GRAVITATE TO RESTAURANTS THAT ARE NEARBY AND OFFER RELIABLY GOOD FOOD AND SERVICE. EVERY ONCE IN AWHILE, THOUGH, IT’S GOOD TO GET OUT OF ONE’S ZIP CODE AND TRY SOMETHING NEW. A recent trip to The Florida Keys offered an opportunity to do just that, starting with brunch at Chef Michael’s in Islamorada. Chef-owner Michael Ledwith opened his small but elegant restaurant in early 2012 after years of honing his skills in some of the best restaurants in New York, the Caribbean and the Keys. Arriving early for brunch, we enjoyed some mimosas – made with Perrier-Jouet and fresh-squeezed orange juice – while perusing the menu and soaking up the ambiance. Chef Michael’s sources sustainable, responsibly harvested fish and seafood, and the quality shows. Peppered Wahoo Tataki with sesame seeds, sweet soy glaze, wasabi and ginger was accompanied by a fresh
salad, and was a perfect start to our meal. We followed that with a rich and creamy Shrimp and Grits with cheddar cheese and onions. Delicious! By the time we finished these, the regular menu was available, so we ordered Chef Michael’s Seafood Linguini, chock-full of scallops, Maine lobster and rock shrimp tossed in a flavorful oven-roasted tomato and basil cream sauce.
feelings after dining at Chef Michael’s. There was peace, for I had departed from my routine and was enjoying a stress-free day. There was love, evident in their quality and attention to detail. And hogfish epitomizes the fresh, sustainably sourced seafood that stars at this wonderful restaurant, which I hope to return to soon.
Rounding out the menu is a selection of freshly made desserts that includes Chocolate Nutella Torte, SixLayer Carrot Cake, a Crème Brulee of the Day and, of course, Key Lime Pie.
Chef Michael himself is always present to welcome his guests, and he makes sure every need or craving is attended to, making the experience even more enjoyable. If you want to get out of town and try something new, chart your course for Chef Michael’s.
A line at the bottom of the menu caught my attention: “PEACE, LOVE & Hogfish.” This perfectly described my
Chef Michael’s 81671 Overseas Hwy. Islamorada, FL 33036 305-664-0640 foodtotalkabout.com
SFG SEPTEMBER | OCTOBER 2012
51
brickell - downtown
restaurant
DISCOVERED
DOMINIQUE BISTRO French | Miami
305-938-9000 1451 S. Miami Ave. dressy
SFG
RECOMMENDED
Tuyo
ICONIC
Zuma
American-Latin | Miami
Japanese | Miami
305-237-3200
305-577-0277
415 N.E. 2nd Ave.
270 Biscayne Blvd. (Epic Hotel)
dressy
dressy
ICONIC
DB Bistro Moderne FRENCH | Miami
305-421-8800 255 Biscayne Blvd. (JW Marriott Marquis) dressy SFG
RECOMMENDED
DISCOVERED
Zen Sushi LOUNGE japanese | MIAMI
trulucks Seafood | Miami
305-373-2433
305-579-0035
1250 S. Miami Ave.
777 Brickell Ave.
casual
dressy
52
restaurant
brickell - downtown WITH VIEW
Area 31 Seafood | Miami
305-424-5234 270 Biscayne Blvd. (Epic Hotel) dressy SFG
RECOMMENDED
LouLou Le Petite Bistro French | Miami
DISCOVERED
CafĂŠ Sambal Asian | Miami
305-379-1404
305-913-8288
638 S. Miami Ave.
500 Brickell Key Dr. (Mandarin Oriental Hotel) casual
casual
ICONIC
THE Capital Grill Steakhouse | Miami
305-374-4500 444 Brickell Ave. dressy SFG
RECOMMENDED
DISCOVERED
Azul
EOS MediterrAnean | Miami
European | Miami
305-913-8358
305-503-4400
500 Brickell Key Dr. (Mandarin Oriental Hotel) dressy
485 Brickell Ave. (Viceroy Hotel) casual
54
restaurant
brickell - downtown / design district
ICONIC
Ri ver Oyster Bar Seafood | Miami
305-530-1915 650 S. Miami Ave. casual SFG
RECOMMENDED
Nemesis urban Bistro Eclectic | Miami
WITH VIEW
Scalina Italian | Miami
305-415-9911
305-789-9933
1035 N. Miami Ave.
315 S. Biscayne Blvd.
casual
dressy
ICONIC
Prelude by Barton G American | Miami
305-357-7900 1300 Biscayne Blvd. (Arsht Center) dressy SFG
RECOMMENDED
Best Friends Italian | Miami
WITH VIEW
Il Gabbi ano Italian | Miami
786-439-3999
305-373-0063
4770 Biscayne Blvd.
335 S. Biscayne Blvd.
casual
dressy
56
design district
restaurant
SFG
RECOMMENDED
SFG
RECOMMENDED
Jean Paul’s House
Mandolin Aegean Bistro
ECLLECTIC | Miami
Mediterranean | Miami
305-573-7373
305-573-7373
2426 N.E. 2nd Ave.
4312 N.E. 2nd Ave.
casual
casual
DISCOVERED
Mercadito Mexican | Miami
786-369-0430 3252 N.E. 1st Ave. casual SFG
DISCOVERED
FRATELLI LYON italian | Miami
RECOMMENDED
Egg & Dart Mediterranean | Miami
786-431-1022
305-572-2901
4029 N. Miami Ave.
4141 NE. 2nd Ave.
casual
casual
58
restaurant
design district / midtown
ICONIC
Michael's Genuine Food & Drink American | Miami
ICONIC
Sugarcane Raw bar Grill Eclectic | Miami
305-573-5550
786-369-0353
130 N.E. 40th St.
3250 N.E. 1st Ave.
casual
casual
DISCOVERED
Escopazzo Italian | Miami Beach
DISCOVERED
Gigi Asian Fusion | Miami
305-674-9450
305-573-1520
1311 Washington Ave.
3470 N. Miami Ave. casual
casual
SFG
RECOMMENDED
SFG
RECOMMENDED
Dining Room
Cecconi’s
Eclectic | Miami Beach
Italian | Miami Beach
305-397-8444
786-507-7902
1801 Collins Ave
4385 Collins Ave. (Soho Beach House)
casual
dressy
60
SFG SEPTEMBER | OCTOBER 2012
61
miami beach
restaurant
ICONIC
Scarpe t ta Italian | Miami Beach
305-674-4660 4441 Collins Ave. (Fontainebleau) dressy SFG
RECOMMENDED
ICONIC
Casa Tua Italian | Miami Beach
Joe's Stone Crab Seafood | Miami Beach
305-673-1010
305-673-0365
1700 James Ave.
11 Washington Ave.
dressy
casual ICONIC
Barton G, The Restaurant American | Miami Beach
305-672-8881 1427 West Ave. dressy SFG
RECOMMENDED
The Forge American | Miami Beach
DISCOVERED
1500 ยบ American | Miami Beach
305-538-8533
305-674-5594
432 41st St.
4525 Collins Ave. (Eden Roc)
dressy
dressy
62
BY CRISTINA DAVALOS FOOD REVIEWER
THE MOST EXPENSIVE EDIBLES
IN THE
WORLD
FRUIT: YUBARI KING MELONS
Yubari King melons, a highly prized cross between two juicy-sweet cantaloupe varieties, are grown in the small town of Yubari in Japan where only a limited number are produced each year. While a single Yubari King melon can fetch between $50-100 in Japanese grocery stores, these luscious melons are usually sold in perfectly matched pairs, which have been known to sell at auction for as much as $26,000.
FUNGUS: WHITE TRUFFLES The white truffle is found almost exclusively in the forests of northern Italy between the months of September and December. Its unique flavor and fragrance is used to enhance some of the world’s finest dishes. The most expensive white truffles come from Piedmont, Italy, and can sell for as much as $7-11 per gram and as much as $5,000 per pound. Truffles cannot be cultivated; they grow naturally in the dirt under oak trees, in almost secret locations. They are located with the help of a female pig, which is able to detect their scent. Because pigs enjoy truffles as much as humans do, trained trufflesniffing dogs are now being used as well.
SEAFOOD: STURGEON CAVIAR The most expensive caviar comes from the beluga sturgeon in the Caspian Sea, and can sell for $8,000-16,000 per kilogram. Although not quite as expensive as beluga caviar, ossetra caviar is easier to find in the U.S., with prices averaging $12 per gram or $500 per serving. This ossetra sturgeon is endangered due to pollution and other factors, and it takes about 10 years for the female to produce her first eggs. The older the fish, the lighter the color of the caviar and the more exquisite the flavor.
SPICE: SAFFRON Saffron is actually the delicate orange-red stigma of the saffron crocus flower, which grows in Mediterranean and Middle Eastern countries such as Afghanistan, Morocco, Spain, Greece, India, Iran and Turkey. Because saffron must be handpicked, cleaned, sorted and then toasted, it can take up to 400 hours to gather enough for just one kilogram of dried saffron, which is then ranked and scaled according to color, fragrance and taste. High-grade saffron costs up to $30 per gram, or close to $400 per pound.
SFG SEPTEMBER | OCTOBER 2012
63
CONDIMENT: ACETO BALSAMICO TRADIZIONALE Authentic balsamic vinegar, or “balsamico tradizioinale,” comes only from the Moderna and Reggio Emilia provinces of Italy. It is made from a large amount of Trebbiano grapes which are boiled and turned into a must. The must is then placed in barrels and aged so that the water evaporates, leaving behind a thick, rich, sweet syrup. To ensure consistent high quality, experts approve every step of production from evaporation and concentration to reduction and aging. A 100-mililiter bottle of 25-year-old balsamic vinegar can range in price from $100-300, or $60 per ounce.
MEAT: JAMON IBERICO DE BELLOTA The world’s most expensive ham comes from the “pata negra,” or free-range black Iberian pig that roams the oak forests between Spain and Portugal. These forests have a unique ecosystem, and the pigs’ diet consists solely of mushrooms, herbs and acorns, which accounts for the ham’s smooth texture and rich, savory taste. Because each pig requires roughly two acres of land for grazing, the quantity of ham produced is quite low. Jamon iberico de bellota is cured for a minimum of two years before being sold, so an average 15-pound leg of this exquisite ham can sell for as much as $1,300, or $87 per pound.
SPICE: VANILLA The flavor we know as vanilla – used in many dishes and desserts – comes from tiny black seeds in the cured seed pod of the vanilla orchid, which can be found in tropical areas of the world. The flowers grow as a vine supported by trees or poles, and must be hand-pollinated. Harvesting and curing vanilla seed pods is a labor-intensive process, which is why vanilla is the second most expensive spice in the world. After the seed pods are done curing, they are sorted by quality and graded, with the highest quality vanilla beans selling for up to $4,000 per pound.
COFFEE: KOPI LUWAK In Asia and Africa there is a cat-like animal called the civet, which eats fruit and coffee plants as part of its diet. During the digestive process, coffee beans pass through the civet’s digestive tract, where they are fermented by natural acids before being excreted on the ground. The excreted beans are collected, cleaned and roasted, yielding an aromatic and far less bitter brew. These beans sell for $500 per pound, and a cup of freshly brewed Kopi Luwak can cost anywhere from $33-100 per cup.
restaurant
miami beach DISCOVERED
De Rodriguez Cuba New Latin | Miami Beach
305-672-6624 101 Ocean Dr. (Hilton Bentley Beach Club)
dressy
SFG
ICONIC
RECOMMENDED
Haven SOUTH BEACH Eclectic | Miami Beach
V ita by Baoli Mediterranean | Miami Beach
305-674-8822
305-987-8885
1906 Collins Ave.
1237 Lincoln Rd.
dressy
casual ICONIC
660 at The Angler's Mediterranean | Miami Beach
786-594-5811 660 Washington Ave. dressy
DISCOVERED
Pied a Terre Mediterranean | Miami Beach
SFG
RECOMMENDED
ola Pan Latin | Miami Beach
305-531-4533
305-695-9125
1701 James Ave.
1745 James Ave.
dressy
dressy
64
restaurant
miami beach
ICONIC
THE RESTAURANT Asian | Miami Beach
305-520-6000 2001 Collins Ave. (The Setai Hotel) dressy SFG
RECOMMENDED
JUVIA
DISCOVERED
Osteri a del Teatro
Asian Fusion | Miami Beach
Italian | Miami Beach
305-763-8272
305-538-7850
111 Lincoln Rd.
1443 Washington Ave.
dressy
dressy
ICONIC
Red The Steakhouse Steakhouse | Miami Beach
305-534-3688 119 Washington Ave. dressy SFG
DISCOVERED
Essensi a American | Miami Beach
RECOMMENDED
Asia de Cuba Asian | Miami Beach
305-514-1940
305-534-0505
1100 West Ave. (The Mondrian Hotel)
3025 Colllins Ave. (The Palms Hotel)
dressy
dressy
66
BY CRISTINA DAVALOS FOOD REVIEWER
WHAT’S NOT TO LOVE ABOUTTASTY LOUFARE LOUAT? TASTERS GRILLE DRIVING DOWN TO THE KEYS LATE ONE NIGHT, WE MADE OUR FIRST PIT-STOP IN TAVERNIER. AFTER ASKING AROUND FOR RECOMMENDATIONS ON A GOOD PLACE FOR DINNER, WE WERE TOLD WE MUST TRY THE TOWN’S FAVORITE, TASTERS GRILLE & MARKET, LOCATED IN THE CORNER OF A SMALL SHOPPING PLAZA.
A popular wine bar that also boasts an extensive beer menu, Tasters Grille’s true claim to fame is its food – tasty fusion fare with Caribbean, Mediterranean, Asian and Latin influences.
Everything looked so good – on the plates and on the menu – that we wanted to taste it all. While we couldn’t do that, an impressive smallplate section on the menu allowed us to try a variety of different dishes.
Chef George Adam Patti grew up in the food business. After graduating from Johnson and Wales in Rhode Island, his career took him to Washington, New York, Charleston and Ft. Lauderdale before he finally settled in the Florida Keys.
To begin, we had a delicious Asian Duck Flatbread with duck confit, shiitake mushrooms, hoisin-ginger glaze and caramelized onions. This was followed by Roasted Butternut Squash Risotto, tossed with fresh thyme and topped with parmesan cheese and chive oil. What a delightful dish this was!
At Tasters Grille, chef George has found the perfect venue for showcasing his experience and creativity in the kitchen. As we glanced at our menus, we were teased by a constant parade of colorful and tasty looking dishes coming out of the kitchen.
Switching to seafood, we enjoyed a classic Peruvian ceviche of tilapia, habanero peppers, red onion, cilantro & garlic. It was spicy, as advertised, but flavorful and fresh. Next up was Chef George’s Award Winning Smoked
SFG SEPTEMBER | OCTOBER 2012
67
Fish Dip served with grilled jalapeno, pico de gallo and flatbread crackers. Another winner from the smallplate menu was the Mahi Mahi Tacos, filled with blackened fish tossed in herb aioli, and topped with caramelized onions, pico de gallo and roasted jalapeño. A big-plate menu is also available for those with heartier appetites. Tasters Grille was a great find, and a perfect place to relax and refuel before continuing on down the road to Key West.
Tasters Grille & Market 91252 Overseas Hwy. Tavernier, FL 33070
restaurant
miami beach WITH VIEW
Smith & Wollensky Steakhouse | Miami Beach
305-673-2800 1 Washington Ave. dressy SFG
RECOMMENDED
SHOJI SUSHI AND SAKETINI LOUNGE Japanese | Miami Beach
ICONIC
STK Mi ami Steakhouse | Miami Beach
305-532-4245
305-604-6988
100 Collins Ave.
2377 Collins Ave.
casual
dressy
ICONIC
Hakkasan Chinnese | Miami Beach
786-276-1388 4441 Collins Ave. (Fontainebleau Hotel) dressy SFG
RECOMMENDED
PUBBELLY Asian | Miami Beach
ICONIC
BLT STEAKHOUSE Steakhouse | Miami Beach
305-532-7555
305-673-0044
1418 20th St.
1440 Ocean Dr. (The Betsy Hotel)
casual
dressy
68
restaurant
miami beach
ICONIC
Bi anca ITALIAN | Miami Beach
305-674-5752 1685 Collins Ave. (The Delano) dressy SFG
RECOMMENDED
Macchialina Taverna Rustica
DISCOVERED
Philippe
Italian | Miami Beach
CHINESE | Miami Beach
305-532-7555
305-674-0250
820 Alton Rd.
36 Ocean Dr.
casual
dressy
DISCOVERED
GothaM Steak STEAKHOUSE | Miami Beach
305-674-4780 4441 Collins Ave. (Fontainbleau Hotel) dressy SFG
ICONIC
Mr. Chow Chinese | Miami Beach
RECOMMENDED
nobu Japanese | Miami Beach
305-695-3232
305-695-1695 2201 Collins Ave. (The W Hotel)
1901 Collins Ave. (The Shore Club)
dressy
dressy
70
OIL.” “OLIVE oodward Kelly W Founder urs Food To Miami
ARLYENE MARIE PONCE WRITER
CUISINE FOR A CAUSE
CRAVE RESTAURANT
I
n this very special edition of SFG we’ve dedicated our pages to all things edible. Taking our coverage full circle, we’d like to take a moment to highlight a restaurant that is turning love of food into greater good. CRAVE Restaurant, located in the luxurious Village of Merrick Park, is a sprawling venue with something for everyone. Amenities include two Chef’s Tables for signature experiences, a vast patio with couch seating, private party areas and a full sushi bar. Perfect for a cocktail after a long hard day, CRAVE is fresh and vibrant with a menu as diverse as America. Diners in the mood for light fare will delight in an assortment of choices such as sushi rolls, grilled ceviche or Mediterranean hummus. Comfort food fans will not be disappointed with satisfying dishes like spaghetti
& meatballs or macaroni & cheese. Diversity isn’t the only thing that sets this restaurant apart; CRAVE is committed to working with charities to make a difference in the community. CRAVE has helped many charities since opening just eight months ago: like United Way, Gables Community Foundations Aspira Foundation and Amigos for Kids. Offering a ‘CRAVE Cares’ menu that helps local non-profit organizations by donating a percentage of the sales from CRAVE cares menu items is just one of the ways CRAVE gives back. CRAVE’s Marketing Manager, Christina Ward, is known for helping local charities through her “High Heels and Handshakes” events benefitting local and global nonprofits. In August, CRAVE hosted its first HHH event and the impact of their combined philanthropic reputations proved successful, raising funds for
SFG SEPTEMBER | OCTOBER 2012
71
Badges of Courage and collecting hundreds of shoes for Dress for Success. Next on the radar for contributions is Neat Stuff, then Breast Cancer research in October and Camillus House in November. This culture of caring is obvious when interacting with anyone from CRAVE. Clifton Carmody, the General Manager, is a gracious host who makes everyone feel welcome and appreciated. Executive Chef Josh Wahler has created signature brunch items worthy of a try like bacon polenta and green basil pancakes with Korean Short Ribs. CRAVE also has a Hot Ladies Night every Wednesday night usually packed with Gables business women looking their best. CRAVE will win over our hearts with their community service and our bellies with great food and service.
restaurant
miami beach
DISCOVERED
Katsuya Japanese | Miami Beach
305-674-1701 1701 Collins Ave. (The SLS Hotel) dressy SFG
RECOMMENDED
LA GlOUtonnerie Mexican | Miami Beach
WITH VIEW
V illa by Barton G Continental | Miami Beach
305-503-3811
305-576-8003
81 Washington Ave.
1116 Ocean Dr.
dressy
dressy
DISCOVERED
Barcelone ta Spanish | Miami Beach
305-538-9299 1400 20th St. casual SFG
RECOMMENDED
DISCOVERED
Fresco Trat tori a italian | Miami Beach
Quattro Gastronomia Italiana Italian | Miami Beach
305-531-4833
305-535-3500 1410 Ocean Dr.
1014 Lincoln Rd.
casual
casual
72
BY CRISTINA DAVALOS FOOD REVIEWER
LA GLOUTONNERIE WHAT’S NOT TO LOVE SINFULLY DELICIOUS ABOUT LOU LOU? WHEN THE CLASSIC, 65-YEAR-OLD FRENCH RESTAURANT AU PIED DU COCHON OPENED A SOUTH BEACH LOCATION IN 2009, IT MADE WAVES IN THE LOCAL DINING SCENE. UNFORTUNATELY, THOSE WAVES WEREN’T BIG ENOUGH TO CARRY THE RESTAURANT PAST ITS FIRST YEAR.
Now a new French restaurant – this one by way of Mexico City – has arrived to take its place. Helmed by Italian chef Christian Testa, La Gloutonnerie is a worthy replacement, with a menu that features a fusion of French and Italian cuisine. Tempted as we were by the complimentary basket of breads – wheat baguette, classic baguette and gruyere-raisin buns, all served with butter and a tasty liver-herb spread – we were careful to save our appetites for what was to come. The list of appetizers is divided into hot and cold. On the cold side, we enjoyed Terrine Perigourdine, a terrine of foie gras served with homemade fig chutney and fennel bread, and Wagyu Carpaccio, thin slices of beef tenderloin enhanced by truffle mayonnaise, arugala, mushrooms and shaved parmesan. We also tried the Burrata Mondragone, burrata
cheese on a bed of greens topped with tomatoes, olive puree and pesto sauce. Hot appetizers include the traditional Escargots Bourgogne, and Coquille Saint-Jacque, a luscious and savory lobster and scallop gratin with basil paneer cheese. A traditional onion soup – Gratinee Lyonnaise – was delicious, as was the creamy Normandie soup which was more like an elegant casserole, studded with fresh clams and topped with sautéed marjoram-scented shrimp. The menu also offers a nice selection of salads and tartars. Tartare choices include steak, lightly grilled steak and yellowfin tuna with herbs, and portions are big enough that one could order one of these as an entrée. Unlike many restaurants in Miami, La Gloutonnerie has an iced seafood display to show off their crustaceans and fresh seafood, as well as their
SFG SEPTEMBER | OCTOBER 2012
73
selection of imported cheeses and charcuterie. Choosing an entrée proved to be a challenge, as everything sounded so appealing – Chateaubriand; Branzino in salt crust; Beef Cheek Stew Bourguignonne; grilled Dover Sol Duck Confit with plum sauce; Veal Chops with morel sauce; and Turbot filet, to name a few. In the end, we opted for Tournedos Rossini, a 10-ounce Filet Mignon with foie gras and perigourdine truffle sauce – a delicious, impeccably prepared dish. La Gloutonnerie boasts an impressive wine menu, and a fullbodied Cotes du Rhone and Bordeaux were a perfect accompaniment to our meal. For dessert, the classic Tarte Tatin provided a sweet ending to what was a memorable meal. La Gloutonnerie 81 Washington Ave. Miami Beach, FL 33139 305-503-3811 lagloutonnerie.com
restaurant
bal harbour - sunny isles - aventura
DISCOVERED
IL Mulino Italian | Sunny Isles
305-466-9191 17875 Collins Ave. dressy SFG
RECOMMENDED
Petit Rouge French | Bal Harbour
DISCOVERED
The H Restaurant French | Aventura
305-892-7676
305-931-9106
12409 Biscayne Blvd.
17608 Collins Ave.
dressy
SFG
RECOMMENDED
dressy
SFG
RECOMMENDED
The Palm
CAFÉ RAGAZZI
Steakhouse | BaL Harbur
Italian | Surfside
305-868-7256
305-866-4495
9650 E. Bay Harbor Dr.
9500 Harding Ave.
dressy
dressy
74
“SPAGHE TTI AND MEA T SAUCE.” Stephen R osenthal Founder Food Tours of Miami
THE SANGRITA
INGREDIENTS
DIRECTIONS
1.5 oz. of tomato juice 1 oz. of lime juice 1 oz. of orange juice 3 splashes of Tabasco sauce Dash of salt and pepper 3 oz. shot of Tequila Revolucion®
SFG SEPTEMBER | OCTOBER 2012
75
Combine first five ingredients in a shaker filled with ice. Then pour into a shot glass. First take the shot of Revolucion and follow with the shot of Sangrita.
restaurant
bal harbour - sunny isles - aventura
ICONIC
Carpaccio Italian | Bal Harbour
305-867-7777 9700 Collins Ave. dressy SFG
RECOMMENDED
La Goulue French | Bal Harbour
DISCOVERED
Oishi Tha i Japanese - Thai | Surfside
305-865-2181
305-947-4338
9700 Collins Ave.
14841 Biscayne Blvd.
dressy
casual
DISCOVERED
Mister Collins American | Bal Harbour
305-455-5460 10295 Collins Ave. casual SFG
RECOMMENDED
MAKOTO Japanese | BAL HARBOUR
ICONIC
TIMO Italian | Surfside
305-864-8600
305-936-1008
9700 Collins Ave.
17624 Collins Ave.
dressy
dressy
76
E “TRUFFL MAC AND CHEESE.”
BY CRISTINA DAVALOS FOOD REVIEWER
iri” Lek Siriporn “S ara Chuaindh de Foun r inner Bacchus D Club
MAKOTO’S MELON TORO BY CHEF MAKOTO OKUWA
2OZ THIN SLICED OH TORO
THE METHOD: »» Cut the cantaloupe into bite size and leave it on the peel
(Fatty Tuna Belly)
»» Layer the toro neatly over the sliced cantaloupe
¼ fl oz EVO
»» Drizzle with EVO and lemon juice
¼ fl oz Lemon Juice
»» Place dried capers, micro red shiso over and finish with a dash of sea salt
Sea Salt (to taste)
»» Serve cold
5 pc dried capers 5 sprigs micro red shiso 1 slice of ripe cantaloupe
Uni Melon:
Amaebi Melon:
»» 1oz Uni (Fresh Sea Urchin)
»» 5pcs Amaebi (Sweet Shrimp)
»» ¼ fl oz EVO
»» ¼ fl oz EVO
»» ¼ fl oz Lemon Juice
»» ¼ fl oz Lemon Juice
»» Sea Salt (to taste)
»» Sea Salt (to taste)
»» 5 sprigs micro red shiso
»» 1/4oz dehydrated miso powder
»» 1 slice of ripe cantaloupe
»» 5 sprigs micro cilantro »» 1 slice of ripe cantaloupe
SFG SEPTEMBER | OCTOBER 2012
77
night life
Nikk i Beach Club | Miami Beach
south beach
Mans ion Club | Miami Beach
305-538-1111
305-695-8411
1 Ocean Dr.
1235 Washington Ave.
Cameo Club | Miami Beach
Moka i Club | Miami Beach
786-235-5800
305-673-1409
1445 Washington Ave.
235 23rd St.
Set Club | Miami Beach
305-531-2800 320 Lincoln Rd. SFG
RECOMMENDED
LIV Club | Miami Beach
Mynt Club | Miami Beach
305-674-4680
305-532-0727
4441 Collins Ave. 1921 Collins Ave. 78
PLE.” EAP “PIN per a Pop Joann er ound Co-F er Dinn quin n o g Al Club
ARLYENE MARIE PONCE WRITER
ALTAMARE FRESH, LOCAL, THOUGHTFUL
PHOTO CREDIT- SIMON STOJANOVIC
N
estled quietly on Lincoln Road, Altamare serves up fresh ideas along with local ingredients. Thankfully you won’t find flashy antics here; Chef Simon Stojanovic and his team let their dishes take center stage. Specializing in seafood, you can expect local delicacies like tender rock shrimp and succulent hogfish. Diners will delight in the menu’s diversity, from rich dishes to succulent broths and bright ceviche. At Altamare, the thoughtful mix of international flavors really highlights the quality of their ingredients. An
ambiance of casual elegance paired with seamless service ensures your evening is as good as their fare. We sat down with Altamare’s Chef Simon Stojanovic to learn more about his passion for local ingredients: SFG: Despite the prevalence of fast food and obesity, the American palate seems to be changing. Chefs such as yourself are helping people think about where their food comes from. As our
country’s culinary conscience develops, more people become aware of the benefits of using local, seasonal and sustainable cuisine. How did you first become interested in the source of your ingredients? SS: During my apprenticeship in Australia, there was a local chef who had a very popular restaurant in the foothills of Perth and he was known for growing the food he served at his restaurant. So, after I had been working at various restaurants around the world where the (Continued on next page)
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night life
south beach
Baol i Vita Lounge | Miami Beach
305-538-7855 1906 Collins Ave. SFG
RECOMMENDED
Bamboo
FDR Lounge at the Delano
Club | Miami Beach
Hotel Bar | Miami Beach
305-695-4771
305-672-2000
550 Washington Ave.
1685 Collins Ave.
Lou is at the Perry (formerly known as the Gansevoort)
Club | Miami Beach
Chalk Ping-Pong & Billiards Bar | Miami Beach
305-531-4600
305-532-8662
2325 Collins Ave.
1234 Washington Ave.
Arka di a
at the Fonta inebleau
Club | Miami Beach
The Well Upscale Bar | Miami Beach
305-538-2000
305-532-1312
4441 Collins Ave.
444 W. 41st St. 80
ALTAMARE FRESH, LOCAL, THOUGHTFUL
chefs used locally sourced produce, I realized their reason for doing so, even if their products are unappealing and sometimes expensive. I made the decision to be a conscious chef who cares about the food I put on a plate. Personally, I also enjoy visiting the farms, walking the fields or greenhouses with the farmers and talking to them about ideas for dishes. It’s here that I nurture the relationships I have with the people who are growing the food that I so passionately cook every day. SFG: Using quality ingredients is the first step in creating delicious meals. Knowing what to look for in a farm, farmer’s market or farm share can mean the difference between ordinary and extraordinary produce. What is your advice for someone who wants to begin to use local ingredients? SS: Just go for it! Buying local is better for you. Because its spends less time on a truck or in a cooler it is fresher so it will always taste better and will probably have less pesticides and fertilizer or will be organic. In addition, you will be stimulating the local economy by buying locally. SFG: Miami’s culinary diversity certainly extends to the availability of exotic ingredients. Mangoes, ordinary to most in Miami, are a welcome luxury in other parts of the country. Do you have any local favorites? SS: I definitely have a few local favorites: Teena’s Pride heirloom tomatoes from Borek farms and Swank Farms for greens. Also, because we live on a piece of land that is surrounded by water, fish comes in freshly caught and that is just a chef’s ultimate dream. SFG: Altamare serves many local seafood dishes, really exemplifying “hook to table.” Do you leave fishing up to the professionals or do you enjoy using your hook to serve your table?
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SS: I leave that up to the local guys, who spear fish on a daily basis. Because they have been doing that sort of fishing for years and know where to fish, they know what I need and always find it for me. SFG: A great way to begin to using local ingredients is by growing your own. An herb plant is an excellent option that takes little time or space to maintain. Which herbs do you find are most versatile in the kitchen? SS: I find robust herbs like rosemary or thyme are the most versatile in the kitchen because they go well with almost anything and last a long time once harvested. These are herbs that easily grow at home. SFG: While seasonal produce definitely tastes best, sometimes you need to use an ingredient out of season. Are there any ingredients you simply won’t use until they come back in season? SS: If you are resourceful and have good relationships with suppliers and farms you can get access to a variety of produce at any time in the year. In South Florida, our “growing season” is the opposite of the rest of the country’s so what we know as summer crops are harvested in the winter. Last year I had a company which I order from regularly, go to the farmers markets in Santa Monica, CA. and buy produce for me specifically and then ship it; this is unheard of but I have built good, strong relationships with my purveyors both locally and across the U.S. Honestly, it’s hard to do seasonal ingredients in South Florida because it is so hot in the summer that really the only ingredients that grow during that time of year are tropical fruits, so, as a chef you really need to be creative with your menus.
night life
south beach
Skybar at Shore Club Hotel Bar |
Miami Beach
786-276-6772 1901 Collins Ave. SFG
RECOMMENDED
LIVING ROOM AT W Upscale Bar | Miami Beach
Hotel Thompson (formerly known as Victor) Hotel Bar | Miami Beach
305-938-3000
305-779-8700
2201 Collins Ave.
1144 Ocean Drive
Rale igh Hotel Hotel Bar | Miami Beach
Mon dr i an Sunset Lounge | Miami Beach
305-534-6300
305-514-1941
1775 Collins Ave.
1100 West Ave. Suite 305
Terr ace Bar an d cigar lounge Hotel Bar | Miami
Pur dy Lounge Casual Bar | Miami Beach
305-672-1700
305-531-4622
448 Ocean Dr.
1811 Purdy Ave. 82
night life
Wall Club | Miami Beach
south beach / downtown and brickell
Amnes i a Club | Miami Beach
305-938-3131
305-538-2424
2201 Collins Ave. (The W Hotel)
136 Collins Ave.
The Seta i Hotel Bar | Miami Beach
Haven South Beach Lounge
| Miami Beach
305-520-6000
305-987-8885
2001 Collins Ave.
1237 Lincoln Rd.
The Fillmore Concerts and live events | Miami Beach
90 Degree Club | Miami
305-673-7300
786-425-3545
1700 Washington Ave.
90 Northeast 11th St.
Space Club | Miami
786-357-6456 34 NE 11th St. 84
downtown and brickell
night life
Club 50 Club | Miami
Segafredo Club | Miami
305-503-4417
305-577-9809
485 Brickell Ave. (The Viceroy Hotel)
1421 S. Miami Ave.
Kukar amakar a Club | Miami
Spazio Nero Club | Miami
305-577-7779
786-363-8571
1250 S. Miami Ave.
1421 S. Miami Ave.
The Electr ic Pickle
&
midtown, wynwood design district
Club | Miami
305-456-5613 2826 N. Miami Ave.
Wood Tavern Club | Wynwood
The Stage Dance Club | Miami
305-748-2828
305-576-9577
2531 N.W. 2nd Ave.
170 N.E. 38th St. 86
night life
uptown: aventura and sunny Isles
& coral gables
coconut grove
SFG
The Local Bar | Coral Gables
RECOMMENDED
C-Lounge Cigar Lounge & Club | North Miami Beach
305-354-9300
305-648-5697
3945 N.E. 163rd St.
150 Giralda Ave.
The Mayfa ir Roof top Bar Hotel Bar | Coconut Grove
K itchen 305 Hotel Bar | North Miami Beach
305-441-0000
305-749-2110
3000 Florida Ave.
16701 Collins Ave.
Mi am i Improv Comedy Club | Coconut Grove
Santo Club | Hallandale Beach
305-441-8200
305-532-2882
3390 Mary St. ,Suite 182
501 S. Federal Hwy, Suite. 2499 88
MIAMI SKYLINE
Photo by Gabriel Bรกncora.
CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
Artefacto, Coral Gables, CELEBRATING 10 YEARS
Artefacto Designs
Briggs and Liana Bernstein
Carlos Rosso and Kari Fernandez
Marilla Oles, Rosana Horton, Lais Bacchi and Elizabeth and Roberto Andara
Pepe Calderin and Carolina Lizarazo Monica Veiga, Frank Sicoli, David Siddons, Luciana Fragali, Marcia Cavalanti and Malu Ache
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CAUGHT ON CAMERA
Photography by Ayman Shurafa
Artefacto, Aventura, GRAND OPENING
Gabriella Arruda, Adriano Conrado, Guilherme Arashiro
Carlos Dominguez, Romero Britto, Katherine Davis, Christian De Berardinis
Tracey Wilson Mourning, Dana Sherar
Marco Pe単a, Guillermo Osorio
SFG SEPTEMBER | OCTOBER 2012
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CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
THE PREVIEW PARTY at
Neiman Marcus
Ilanit Yanovich, Emily Herman and Elizabeth Resnick Ayesha Ibrahim
Pamela Skaist-Levy and Gela Nash Taylor
Jennifer Lamb and Lisa Concepcion
DJ Leeor and Gottman Giron Ocariz
Max Moody and Laurina Anderson
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Tamara Palgan and Martha Abreu
CAUGHT ON CAMERA
Photography by Betty Alvarez
OVER THE EDGE FUNDRAISING event at the JW Marriott
Zujey Reyes, Maria Garcia-Casals, Carlos & Mercy Montandon
Rochelle Lopez and Donny Boulanger
Elybeth Villanueva, Jackie Garcia Casals and Kassandra Montandon Ibis Morejon, Marisol Perez-Picon, Angel Zayon and Giselle Sanchez Medina
Raquel Regalado, Paul Pebley, Jaret Davis with hotel staff and beauty queens
SFG SEPTEMBER | OCTOBER 2012
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CAUGHT ON CAMERA
Photography by Gabriel Bรกncora
SFG WHITE HOT SUMMER COVER PARTY
at Mayfair
Carolina Martinez and Alejandra Pineda
Cris Davalos and Tony Guerra
Joao Caneco and Terri Sherwood
Shannon Ford
Axel Gasser, Jessie Alexander, Jennifer Nicole Lee and Ivan Rusilko
Giuliana Ardito, Saun Lightbourne and Jennifer Postrel
Arlyene Ponce, Manny Ramos, Alexis Weinberg Bonnie Kilpatrick, William Rey and Daniel Maman
SFG SEPTEMBER | OCTOBER 2012
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CAUGHT ON CAMERA
Photography by Betty Alvarez
THE XVII ANNUAL INTERNATIONAL
Ballet Cocktail Party
Ed Miranda and Ivan Galindo
Alejandro Rios and Ibis Noda
Luca Giaccio, Pedro Pablo Peña and Spain’s Consul General Cristina Barrios
Floyd the Rock Artist with Ballerina
SFG SEPTEMBER | OCTOBER 2012
Sabina Palacio, Wendell Francis, Sarah Taylor, Abel Remon and Brittany Williams
97
CAUGHT ON CAMERA
Photography by Gabriel Báncora
KIMBERLY BACARDI’S BIRTHDAY PARTY
at Briza on the Bay
Adriana De Moura
Zurami Pascual and Gabriel Valenzuela
Erin Wold
Norma Estrada and Melissa Mezzalira
Kimberley Shenker, Giana Leyva, Terry Rios and Yvonne Rosemeier
Javier Ceriani and Daniela Perez
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CAUGHT ON CAMERA
Photography by Gabriel Báncora
PREMIERE OF TV SHOW
“Four Houses”
Andres Franco and Jennifer Heegaard
Marysol Patton and Lauren Foster
Lauren Foster and Marysol Patton
Patrick Jeary, Nadia Valdes and Rudolph Moise
Lorenzo Mollicone, Ken Teckenburg and Antonio Pacheco
Zurami Pascual, Gabriel Valenzuela and Paola Cobas
SFG SEPTEMBER | OCTOBER 2012
Lucrecia Bierd
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SEPTEMBER EVENTS AMERICAN AIRLINES ARENA WWW.AAARENA.COM
ENRIQUE IGLESIAS & JENNIFER LOPEZ Sept. 1 7:30 PM Enrique Iglesias and Jennifer Lopez on the same stage is a dream for their fans. DISNEY ON ICE - WORLDS OF FANTASY Sept. 13-16 7:00 PM Come experience a magical Disney fantasy on ice!
FESTIVALS AND OTHER EVENTS
ROSARIO Y LOLITA FLORES Sept. 8 8 p.m. http://www.ticketmaster.com James L. Knight Center 400 SE 2nd Ave. Miami, FL 33131 1-800-745-3000 MIAMI DOLPHINS VS. OAKLAND RAIDERS Sept. 16 http://www.miamidolphins.com National Football League game. 1 pm Sun Life Stadium 2269 NW 199th St. Miami Gardens, FL 33056 305-623-6100
FLAMENCO PURO AND TANGO ARGENTINA (9/29/2012) http://www.claritafilgueiras.com Spain and Argentina’s hearts beat together as one in this passionate evening of the hottest art forms. Colony Theatre 1040 Lincoln Road Miami Beach, FL 305-674-1040
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SEPTEMBER EVENTS
SEPTEMBER MIAMI MARLINS SCHEDULE
September 1 Marlins vs. Mets September 2 Marlins vs. Mets September 3 Marlins vs. Brewers September 4 Marlins vs. Brewers September 5 Marlins vs. Brewers September 6 Marlins vs. Brewers
THE FILLMORE THEATRE MIAMI BEACH AT JACKIE GLEASON THEATER WWW.FILLMOREMB.COM
September 14 Marlins vs. Reds September 15 Marlins vs. Reds September 16 Marlins vs. Reds September 17 Marlins vs. Braves
IL VOLO Sept. 12, 16 & 19
September 18 Marlins vs. Braves September 19 Marlins vs. Braves
CHRIS ISAAK Sept. 14
September 28 Marlins vs. Phillies September 29 Marlins vs. Phillies
AMON TOBIN Sept. 22
September 30 Marlins vs. Phillies
M83 Sept. 26 METRIC Sept. 28
“MANGO.” Abbey Gla ser Co-Founde r Algonqui n Dinner Club
TERCER CIELO Sept. 29
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OCTOBER EVENTS
ADRIENNE ARSHT CENTER WWW.ARSHTCENTER.ORG I Am My Own Wife Oct. 4-21 Winner of the Pulitzer Prize for Drama and the Tony Award for Best Play
THE FILLMORE THEATRE MIAMI BEACH AT JACKIE GLEASON THEATER WWW.FILLMOREMB.COM PRETTY LIGHTS Oct. 2 ANDREW BIRD Oct. 8 THE AUSTRALIAN PINK FLOYD SHOW Oct. 11 OLGA TAﾃ前N Oct. 12 MATT & KIM Oct. 14
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OCTOBER EVENTS
.” GAR “VINE as r G rd Richa hef C e v ti Execu rill J&G G
FESTIVALS AND OTHER EVENTS
OCTOBER MIAMI MARLINS SCHEDULE
MIAMI LYRIC OPERA: BARBER OF SEVILLE Oct. 6-7 http://www.miamilyricopera.org Miami Lyric Opera presents Barber of Seville. Sat. 8 p.m.; Sun. 4 p.m.
October 1 Marlins vs. Mets October 2 Marlins vs. Mets October 3 Marlins vs. Mets
Colony Theatre 1040 Lincoln Road Miami Beach, FL 33139 305-674-1040 VICENTE FERNANDEZ Oct. 7 http://www.ticketmaster.com For over 40 years, Vicente Fernandez has maintained his position as the greatest living singer of Mexico American Airlines Arena 601 Biscayne Blvd. Miami, FL 33132 1-800-745-3000 MIAMI DOLPHINS VS. ST. LOUIS RAMS Oct. 14 http://www.miamidolphins.com National Football League game. 1 p.m. Sun Life Stadium 2269 NW 199th St. Miami Gardens, FL 33056 305-623-6100 SFG SEPTEMBER | OCTOBER 2012
103
Emergency 911 HOSPITALS Jackson Memorial 305-585-1111 Mercy 305-854-4400 Mt. Sinai 305-674-2121 South Miami 786-662-4000 TAXIS
IMPORTANT
PHONE NUMBERS
GETTING AROUND Free Rides: Free transportation on South Beach- Swoop Miami is a service that will pick you up in a 6-passenger electric golf cart and take you anywhere you need to go within South Beach. Just call or send a text message to 305-409-6636 and they will arrive within 15 minutes. Note that you may have to share the ride with other passengers. 305-409-6636 Easy Parking: Register your car with PaybyPhone, save 20% on parking and add more minutes by text or e-mail www.paybyphone.com
Best Yellow Taxi 305-445-4444 Central Cab 305-532-5555 Coral Gables Taxi 305-444-2828 Yellow Cab 305 444 4444 THEATERS Adrienne Arsht Center 305-949-6722 Fillmore Miami Beach 305-673-7300 James L. Knight Center 305-416-5970 New World Symphony 305-673-3331 AIRPORTS Ft. Lauderdale-Hollywood International 866-435-9355 Miami International 305-876-7000 AIRLINES Aeromexico 800-237-6639 American Airlines 800-433-7300 Avianca 800-284-2622 Delta 800-221-1212 JetBlue 800-538-2583 Southwest 800-435-9792 US Airways 800-428-4322 PORTS Port Everglades (Ft. Lauderdale) Port of Miami
954-523-3404 305-371-7678
“I CAN’T LIVE WITHOUT CHEESE… ITS TORTURE TO ME TO GO WITHOUT IT!”
LAST LOOK!
Cássia Martins Author
it shows an inspiring one as well. It captures the pain of discovering family secrets but also the hope of a new beginning once one comes to terms with the past. As stated in its Kirkus review, it is “a colorful story of personal growth that ripens in Rio.” Cássia not only drew from her many experiences growing up as a Brazilian-born woman in the United States for plot ideas, but she also drew on her business background to publish Born in Rio. She wrote the story in nine months and published it through Amazon’s platform for independent authors, CreateSpace. “Since the start, this project was my business plan. I handled both creative and managerial aspects of the book. I knew there was a market for it; as long as I developed a good product. So far Born in Rio has pleased its readers,” she said. Cássia will present her work at Coral Gables’ Books & Books store for a book signing event on September 29th at 7pm and at the Miami International Book Fair in downtown Miami on November 18th. The book can be found at www.borninrio.com.
AFTER A GREAT MEAL, NOTHING IS BETTER THAN TO SIT DOWN AND RELAX. TRY RELAXING WITH OUR SFG RECOMMENDED BOOK, BORN IN RIO BY CÁSSIA MARTINS. WITH MIAMI’S INCREASING BRAZILIAN POPULATION, SFG PICKED A BOOK THAT RELATES BOTH WORLDS, MIAMI AND BRAZIL. AUTHOR AND WHARTON MBA GRADUATE CÁSSIA MARTINS GREW UP IN BRAZIL BUT SPENT MOST OF HER ADULT LIFE IN THE MIAMI.
B
orn in Rio tells the story of Rita Ray, a driven New York banker who goes back to Brazil to discover what drove her mother to immigrate to the United States with her as a child. While Born in Rio is a fiction novel, it is based on real accounts, such as Martins’ own experiences of returning to her birthplace. Many can relate to the main character of the book, a working woman in her mid-thirties in search of herself. “I wanted to write a moving story of courage while depicting the soul of Brazil,” said the author. The book has a serious, sad side, but
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